Hearty Lentil and Carrot Shepherd's Pie
Hearty Lentil and Carrot Shepherd's Pie
Ingredients
For the Lentil Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon Worcestershire sauce, (use vegan if preferred)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup milk, warm (or plant-based milk)
- 1/4 cup unsalted butter, melted (1/2 stick, or vegan butter)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
While potatoes cook, prepare the lentil filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables are softened.
⏱️ 7 min
- 3
Add minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Stir in the rinsed lentils, vegetable broth, Worcestershire sauce, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed. Remove the bay leaf.
⏱️ 25 min
- 5
Mash the potatoes: Return the drained potatoes to the empty pot. Add warm milk, melted butter, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 6
Assemble the pie: Preheat your oven to 375°F. Spread the lentil filling evenly into a 9x13 inch baking dish (or a similar 2-quart oven-safe dish).
⏱️ 2 min•🌡️ 375
- 7
Carefully spoon the mashed potato topping over the lentil filling, spreading it evenly to cover. You can create decorative peaks with a fork if desired.
⏱️ 3 min
- 8
Bake the shepherd's pie for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbling around the edges. If the topping isn't browning enough, you can briefly switch to broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 9
Let the pie rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if using.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil and Carrot Shepherd's Pie
Ingredients
For the Lentil Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon Worcestershire sauce, (use vegan if preferred)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup milk, warm (or plant-based milk)
- 1/4 cup unsalted butter, melted (1/2 stick, or vegan butter)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
While potatoes cook, prepare the lentil filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables are softened.
⏱️ 7 min - 3
Add minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Stir in the rinsed lentils, vegetable broth, Worcestershire sauce, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed. Remove the bay leaf.
⏱️ 25 min - 5
Mash the potatoes: Return the drained potatoes to the empty pot. Add warm milk, melted butter, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 6
Assemble the pie: Preheat your oven to 375°F. Spread the lentil filling evenly into a 9x13 inch baking dish (or a similar 2-quart oven-safe dish).
⏱️ 2 min•🌡️ 375 - 7
Carefully spoon the mashed potato topping over the lentil filling, spreading it evenly to cover. You can create decorative peaks with a fork if desired.
⏱️ 3 min - 8
Bake the shepherd's pie for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbling around the edges. If the topping isn't browning enough, you can briefly switch to broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 9
Let the pie rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if using.
⏱️ 10 min