Lentil & Vegetable Shepherd’s Pie

Ingredients
    Lentil & Vegetable Shepherd's Pie Ingredients
  • 1 cup Green or Brown Lentils (Rinsed and drained)
  • 4 cups Vegetable Broth (Low-sodium)
  • 2 tablespoons Olive Oil (Extra virgin, divided)
  • 1 large Onion (Chopped)
  • 2 cloves Garlic (Minced)
  • 2 stalks Celery (Chopped)
  • 2 carrots Carrots (Diced)
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 cup Frozen Peas (Thawed)
  • 1 cup Corn Kernels (Fresh or frozen)
  • 4 cups Mashed Potatoes (Homemade or store-bought)
Instructions
    Prepare the Lentil Filling
  1. 1
    Cook LentilsIn a pot, cook 1 cup of lentils according to package instructions until tender. Drain and set aside.
    You can use green or brown lentils for this recipe.
  2. 2
    Sauté VegetablesIn a skillet, sauté 1 onion, 2 carrots, and 2 celery stalks until softened. Add 2 minced garlic cloves and cook for 1 minute.
    Feel free to add other vegetables like peas or mushrooms for extra flavor.
  3. 3
    Add Spices and TomatoesStir in 1 teaspoon of thyme, 1 teaspoon of rosemary, salt, pepper, and 1 can of diced tomatoes. Cook for 5 minutes.
    Adjust the seasoning according to your taste preferences.
  4. 4
    Combine Lentils and VegetablesMix the cooked lentils with the vegetable mixture. Let it simmer for 10 minutes to allow the flavors to meld.
    5. Prepare the Mashed Potato Topping
  5. 5
    Boil PotatoesPeel and dice 4 large potatoes. Boil in salted water until tender. Drain well.
    Using Yukon Gold potatoes will give you a creamy texture.
  6. 6
    Mash PotatoesMash the boiled potatoes with 1/2 cup of milk, 2 tablespoons of butter, salt, and pepper until smooth and creamy.
    7. Assemble and Bake the Shepherd’s Pie
  7. 7
    Layer Lentil FillingSpread the lentil and vegetable mixture evenly in a baking dish.
    Make sure to spread it out to cover the entire bottom of the dish.
  8. 8
    Top with Mashed PotatoesShepherd's Pie dish with vegetables aroundSpread the mashed potatoes over the lentil filling, creating a smooth top surface.
    You can use a fork to create a decorative pattern on the mashed potatoes.
  9. 9
    BakeBake the shepherd’s pie in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden brown.
  10. 10
    ServeLet it cool slightly before serving. Enjoy your hearty and comforting Lentil & Vegetable Shepherd’s Pie!

Nutrition Facts

Servings 6

Serving Size 1

Amount Per Serving
Calories 375kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 2g10%
Cholesterol 0mg
Sodium 470mg20%
Potassium 1020mg30%
Total Carbohydrate 52g18%
Dietary Fiber 11g44%
Sugars 6g
Protein 13g26%
Magnesium 60 mg
Net Carb 41g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a twist, try adding diced mushrooms or chopped spinach to the lentil and vegetable mixture for extra depth of flavor.
  • Feel free to use sweet potatoes instead of regular potatoes for a unique and slightly sweeter topping.
  • To make this dish vegan, simply swap out the butter for a plant-based alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain the crispy potato topping.
  • This Shepherd's Pie pairs wonderfully with a side of fresh green salad dressed with a light vinaigrette.
Read it online: https://simplydeliciousbites.com/recipe/lentil-vegetable-shepherds-pie/

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