Description
Lentil Shepherd’s Pie is a hearty, plant-based comfort dish featuring savory lentils and creamy mashed potatoes, perfect for cozy family dinners or potlucks.
Ingredients
Scale
- 1 cup brown or green lentils
- 2 medium carrots, finely chopped
- 1 medium yellow onion, diced
- 1 celery stalk, diced
- 2 cups low-sodium vegetable broth
- 2 cups mashed potatoes (about 4 medium potatoes)
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
Instructions
- Prepare vegetables: Rinse and chop the onions, carrots, celery, and mince garlic.
- Sauté vegetables: In a skillet over medium heat, warm olive oil and cook onions until translucent. Add garlic and sauté until fragrant.
- Add lentils and broth: Mix in rinsed lentils, carrots, and celery. Pour vegetable broth over the mixture, stirring well.
- Season: Sprinkle in thyme and rosemary, stirring to combine.
- Simmer: Reduce heat and let the mixture simmer for about 30 minutes until lentils are tender but firm.
- Make mashed potatoes: Boil peeled potatoes in salted water until tender. Drain and mash with a splash of butter and cream until smooth.
- Assemble: Preheat oven to 400°F (200°C). Transfer the lentil mixture into a baking dish and spread the mashed potatoes on top evenly.
- Bake: Place in the oven for 20-25 minutes until the top is golden brown.
Notes
- For added texture, consider incorporating cooked pearl barley or chickpeas into the filling.
- Feel free to experiment with herbs or spices to customize flavors to your liking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 290
- Sugar: 4g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg