Hearty Lentil Shepherd's Pie
Hearty Lentil Shepherd's Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and quartered
- 1/2 cup plant-based milk, warmed (or whole milk)
- 2 tablespoons butter, melted (or vegan butter)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast, optional, for cheesy flavor
For the Lentil Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon Worcestershire sauce, ensure vegan if needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the mashed potato topping: Place the peeled and quartered potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well. Return potatoes to the hot pan, add warmed plant-based milk, melted butter, 1 teaspoon salt, 1/4 teaspoon black pepper, and nutritional yeast (if using). Mash until smooth and creamy. Set aside.
⏱️ 15 min
- 2
Start the lentil filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Build the filling base: Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Add the rinsed dried lentils, vegetable broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
⏱️ 5 min
- 4
Simmer the lentil filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Remove and discard the bay leaf. Stir in the frozen peas and frozen corn.
⏱️ 20 min
- 5
Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375
- 6
Assemble the pie: Transfer the lentil filling evenly into a 9x13 inch baking dish. Carefully spread the mashed potato topping over the lentil filling, using a spoon or spatula to create an even layer. You can create decorative swirls or peaks with a fork if desired.
⏱️ 5 min
- 7
Bake the shepherd's pie: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the potato topping is lightly golden brown and the filling is bubbly around the edges.
⏱️ 20 min•🌡️ 375
- 8
Optional browning: For a deeper golden crust, you can carefully broil the pie for 2-3 minutes at the end of the baking time. Watch closely to prevent burning.
⏱️ 3 min
- 9
Rest and serve: Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil Shepherd's Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and quartered
- 1/2 cup plant-based milk, warmed (or whole milk)
- 2 tablespoons butter, melted (or vegan butter)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast, optional, for cheesy flavor
For the Lentil Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon Worcestershire sauce, ensure vegan if needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the mashed potato topping: Place the peeled and quartered potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well. Return potatoes to the hot pan, add warmed plant-based milk, melted butter, 1 teaspoon salt, 1/4 teaspoon black pepper, and nutritional yeast (if using). Mash until smooth and creamy. Set aside.
⏱️ 15 min - 2
Start the lentil filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Build the filling base: Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Add the rinsed dried lentils, vegetable broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
⏱️ 5 min - 4
Simmer the lentil filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Remove and discard the bay leaf. Stir in the frozen peas and frozen corn.
⏱️ 20 min - 5
Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375 - 6
Assemble the pie: Transfer the lentil filling evenly into a 9x13 inch baking dish. Carefully spread the mashed potato topping over the lentil filling, using a spoon or spatula to create an even layer. You can create decorative swirls or peaks with a fork if desired.
⏱️ 5 min - 7
Bake the shepherd's pie: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the potato topping is lightly golden brown and the filling is bubbly around the edges.
⏱️ 20 min•🌡️ 375 - 8
Optional browning: For a deeper golden crust, you can carefully broil the pie for 2-3 minutes at the end of the baking time. Watch closely to prevent burning.
⏱️ 3 min - 9
Rest and serve: Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
⏱️ 5 min