Lentil Shepherd’s Pie
Lentil Shepherd’s Pie is a heartwarming, plant-based twist on the classic dish, featuring a savory lentil filling nestled beneath a layer of creamy mashed potatoes. This wholesome recipe is perfect for chilly evenings and family gatherings, delivering rich flavors from fresh vegetables and aromatic herbs. Enjoy every comforting bite as you savor this nutritious meal that feels like home.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 1 medium onion, diced
- 4 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 4 medium Yukon gold potatoes, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. In a pot, combine lentils and vegetable broth; bring to a boil, then simmer uncovered for 25–30 minutes until tender.
- In a skillet over medium heat, sauté onion and carrots in olive oil for about 5 minutes. Add garlic and cook for another minute.
- Drain excess liquid from lentils and add them to the skillet along with thyme, rosemary, salt, and pepper. Mix well and heat for an additional 5 minutes.
- Boil potatoes in salted water until tender (about 15 minutes). Drain and mash with butter or milk until smooth.
- Preheat oven to 400°F (200°C). Spread the lentil mixture in a baking dish and top with mashed potatoes. Bake for 25 minutes until golden.
Nutrition
- Serving Size: 1 slice (245g)
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg