Description
A hearty Lentil Shepherd’s Pie with seasoned lentils, vegetables, and creamy mashed potatoes baked until golden.
Ingredients
- Green or brown lentils – 1½ cups, cooked
- Olive oil – 1 tablespoon
- Onion – 1 medium, chopped
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Tomato paste – 2 tablespoons
- Vegetable broth – 1 cup
- Dried thyme – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Potatoes – 2 pounds, peeled and chopped
- Butter – 3 tablespoons
- Milk – ¼–½ cup
- Salt – to taste
Instructions
- Preheat oven to 375°F.
- Cook potatoes in salted water until tender, then mash with butter, milk, and salt.
- Heat olive oil in a skillet and cook onion, carrots, and celery until softened.
- Add garlic and cook briefly.
- Stir in lentils, tomato paste, broth, thyme, salt, and pepper.
- Simmer until thickened.
- Transfer filling to a baking dish and top with mashed potatoes.
- Bake until lightly golden.
Notes
- Add grated cheese on top before baking if desired.
- Leftovers reheat well.
- Garnish with fresh herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 25mg