Description
This Lentil and Vegetable Shepherd’s Pie is a hearty and comforting plant-based twist on the classic British dish. Made with a savory lentil and vegetable filling topped with creamy mashed potatoes, it is perfect for a nutritious vegan or vegetarian main course that’s full of flavor and fiber.
Ingredients
Scale
Vegetable Filling
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 1 1/2 cups green or brown lentils, cooked
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 1/2 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1 1/2 cups vegetable broth
- 1/2 cup frozen peas
- Salt and pepper to taste
Mashed Potato Topping
- 4 cups mashed potatoes (prepared with plant-based milk and vegan butter if vegan)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature while you prepare the filling.
- Sauté the aromatics and vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then stir in the minced garlic, diced carrots, and celery, cooking for another 5 minutes until the vegetables are tender.
- Add mushrooms: Incorporate the chopped mushrooms into the skillet and cook until they have softened and released their moisture, about 5 minutes.
- Combine with lentils and seasonings: Stir in the cooked lentils, tomato paste, thyme, rosemary, smoked paprika, and soy sauce to coat the vegetables and lentils evenly with flavor.
- Simmer the filling: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for 10 to 15 minutes, stirring occasionally, until the filling thickens slightly to a hearty consistency.
- Add peas and season: Stir in the frozen peas and season the filling with salt and pepper to taste. Remove the skillet from heat once everything is well combined.
- Assemble the pie: Transfer the lentil and vegetable mixture into a baking dish, spreading it out evenly. Carefully spoon the prepared mashed potatoes over the top and smooth them with a spatula to cover the filling completely.
- Bake the shepherd’s pie: Place the assembled dish in the preheated oven and bake for 20 to 25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling around the edges.
- Rest and serve: Let the pie rest for a few minutes after baking to allow it to set. Then slice and serve warm, enjoying this wholesome, comforting meal.
Notes
- You can substitute cooked lentils with canned lentils to save time—just make sure to drain and rinse them well before using.
- For an extra golden and crispy mashed potato topping, brush the surface lightly with olive oil before placing it in the oven.
