Hearty Lentil and Vegetable Shepherd's Pie (Vegetarian)

Name: Hearty Lentil and Vegetable Shepherd's Pie (Vegetarian)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 large Yellow onion, chopped; 2 stalks Celery, chopped; 2 medium Carrots, peeled and chopped; 2 cloves Garlic, minced; 1 cup Brown or green lentils, rinsed; 4 cups Vegetable broth; 1 (14.5 oz) can Diced tomatoes, undrained; 2 tbsp Tomato paste; 1 tsp Dried rosemary; 1 tsp Dried thyme; 1 cup Frozen peas; 1 cup Frozen corn; Salt and black pepper To taste; 2 lbs Russet potatoes, peeled and quartered; 1/4 cup Unsalted butter; 1/2 cup Milk (dairy or non-dairy); Salt and pepper For mashed potatoes

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This vegetarian Shepherd's Pie is a comforting and hearty meal perfect for a chilly February evening. It features a robust filling made from protein-packed lentils, a medley of colorful vegetables like carrots, celery, peas, and corn, all simmered in a savory herb-infused tomato broth. Crowned with a fluffy, golden-brown mashed potato topping, this dish offers all the warmth and satisfaction of the traditional version, in a delicious plant-based form.

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Hearty Lentil and Vegetable Shepherd's Pie (Vegetarian)

Prep Time25 min

Cook Time70 min

Servings6-8 servings

DifficultyMedium

Equipment

Large potDutch oven or oven-safe skillet9x13 inch baking dishPotato masher

Instructions

1
Prepare the mashed potato topping: Place quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well, return to the hot pot, and mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.
2
Preheat oven to 375°F (190°C). Heat olive oil in a large Dutch oven or oven-safe skillet over medium heat. Add onion, celery, and carrots; sauté for 8-10 minutes until softened. Add garlic and cook for 1 minute more.
3
Stir in the rinsed lentils, vegetable broth, diced tomatoes (with juice), tomato paste, dried rosemary, and dried thyme. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until lentils are tender and most of the liquid has been absorbed.
4
Stir in the frozen peas and corn, cooking for 2-3 minutes until heated through. Taste and adjust seasoning with salt and pepper. The filling should be thick and flavorful.
5
Pour the lentil and vegetable filling into a 9x13-inch baking dish or leave in the oven-safe skillet. Spread the mashed potato topping evenly over the filling, creating swirls or peaks with a fork.
6
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Let stand for 5-10 minutes before serving.

Nutrition

Calories420 kcal

Protein20g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I make this vegan?

Yes, to make this vegan, simply use a plant-based butter alternative and plant-based milk (such as oat milk or almond milk) for the mashed potato topping. Ensure your vegetable broth is also vegan.

Can I prepare this ahead of time?

Absolutely! You can assemble the entire pie (filling and topping) in the baking dish, cover it, and refrigerate for up to 2 days. When ready to bake, add an extra 10-15 minutes to the baking time, or until heated through and bubbly.

What other vegetables can I add?

Feel free to customize the vegetables! Chopped bell peppers, zucchini, spinach (stirred in at the end), or green beans would all be delicious additions. Adjust cooking times as needed for different vegetables.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.