Hearty Lentil Shepherd's Pie
Happier GroceryHearty Lentil Shepherd's Pie
Ingredients
For the Lentil Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup One Degree Green Lentils, rinsed
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Mashed Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup Happier Grocery Ballerina Farm Maple Cinnamon Protein Milk, warmed
- 4 tablespoons Straus European Unsalt Butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the mashed potato topping: Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 3
Return the drained potatoes to the pot. Add the warmed Happier Grocery Ballerina Farm Maple Cinnamon Protein Milk and Straus European Unsalt Butter. Mash until smooth. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min
- 4
While potatoes are cooking, prepare the lentil filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed One Degree Green Lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Bring to a simmer.
⏱️ 3 min
- 6
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Remove the bay leaf. Stir in the frozen peas and frozen corn. Season with salt and black pepper to taste.
⏱️ 25 min
- 7
Pour the lentil filling into the prepared baking dish. Spread the mashed potato topping evenly over the lentil mixture.
⏱️ 5 min
- 8
Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbling. If desired, you can broil for the last 2-3 minutes for a crispier top (watch carefully to prevent burning).
⏱️ 25 min•🌡️ 375
- 9
Let the shepherd's pie rest for 5-10 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryHearty Lentil Shepherd's Pie
Ingredients
For the Lentil Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup One Degree Green Lentils, rinsed
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Mashed Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup Happier Grocery Ballerina Farm Maple Cinnamon Protein Milk, warmed
- 4 tablespoons Straus European Unsalt Butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the mashed potato topping: Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 3
Return the drained potatoes to the pot. Add the warmed Happier Grocery Ballerina Farm Maple Cinnamon Protein Milk and Straus European Unsalt Butter. Mash until smooth. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min - 4
While potatoes are cooking, prepare the lentil filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed One Degree Green Lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Bring to a simmer.
⏱️ 3 min - 6
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Remove the bay leaf. Stir in the frozen peas and frozen corn. Season with salt and black pepper to taste.
⏱️ 25 min - 7
Pour the lentil filling into the prepared baking dish. Spread the mashed potato topping evenly over the lentil mixture.
⏱️ 5 min - 8
Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbling. If desired, you can broil for the last 2-3 minutes for a crispier top (watch carefully to prevent burning).
⏱️ 25 min•🌡️ 375 - 9
Let the shepherd's pie rest for 5-10 minutes before serving.
⏱️ 5 min