Description

Savor the rich, comforting flavors of this Vegetarian Shepherd’s Pie (Lentils) – a hearty, protein-packed dish that’s perfect for busy weeknights. Featuring a flavorful lentil-vegetable filling and a creamy mashed potato topping, this meatless version of the classic comfort food is sure to satisfy.

Ingredients

– 1 cup dry brown or green lentils, rinsed

– 2 cups vegetable broth

– 1 tablespoon olive oil

– 1 onion, diced

– 3 carrots, peeled and diced

– 2 celery stalks, diced

– 3 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon paprika

– Salt and pepper to taste

– 3 cups mashed potatoes (about 2 pounds potatoes)

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Instructions

1. Preheat oven to 375°F (190°C).

2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender. Drain any excess liquid and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until vegetables are softened.

4. Add the garlic, thyme, rosemary, and paprika. Cook for 1 minute, until fragrant.

5. Stir in the cooked lentils and season with salt and pepper to taste.

6. Spread the lentil-vegetable mixture into a 9×13-inch baking dish. Top with the mashed potatoes, spreading them evenly over the lentil filling.

7. Bake for 25-30 minutes, or until the potatoes are lightly browned and the filling is bubbly.

8. Let cool for 5 minutes before serving.

Notes

This Vegetarian Shepherd’s Pie can be made ahead of time and refrigerated or frozen for later. When ready to serve, simply bake until heated through. For a creamier mashed potato topping, add a splash of milk or butter before spreading over the lentil filling.

Prep Time: 15
Cook Time: 45
Category: Main Dishes
Method: Baking
Cuisine: American