Hearty Lentil Shepherd's Pie
This comforting lentil shepherd's pie features a savory filling of lentils, veggies, and herbs, all topped with creamy mashed potatoes. Perfect for gatherings or a cozy night in, this vegan, gluten-free dish will satisfy even the heartiest appetites. Bursting with flavor and nutrients, it’s a wholesome alternative to traditional shepherd's pie that will please the entire family.
ingredients
- 2 cups green or brown lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 4 large russet potatoes, peeled and diced
- 1/4 cup plant-based milk
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F.
- 2.
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
- 3.
Stir in the garlic, thyme, rosemary, and smoked paprika; cook for an additional minute until fragrant.
- 4.
Add the lentils, vegetable broth, and tomato paste to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, until lentils are tender. Stir in the frozen peas and season with salt and pepper.
- 5.
While the lentils cook, place the peeled and diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- 6.
Drain the potatoes and return them to the pot. Mash with the plant-based milk, seasoning with salt and pepper to taste.
- 7.
In a 9x13 inch baking dish, layer the lentil mixture, then spread the mashed potatoes on top, smoothing out with a spatula.
- 8.
Bake in the preheated oven for 25-30 minutes, until the top is golden and slightly crispy.
- 9.
Let cool for a few minutes before serving. Enjoy!
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