Hearty Lentil and Vegetable Shepherd's Pie (Vegetarian)

Name: Hearty Lentil and Vegetable Shepherd's Pie (Vegetarian)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive Oil (for filling); 1 large Onion, chopped (for filling); 2 Carrots, diced (for filling); 2 Celery Stalks, diced (for filling); 2 cloves Garlic, minced (for filling); 1 cup Brown or Green Lentils, rinsed (for filling); 4 cups Vegetable Broth (for filling); 1 (14.5 oz) can Diced Tomatoes, undrained (for filling); 1 tbsp Tomato Paste (for filling); 1 tsp Dried Thyme (for filling); 0.5 tsp Dried Rosemary (for filling); 0.5 cup Frozen Peas (for filling); 0.5 cup Frozen Corn (for filling); to taste Salt and Black Pepper (for filling); 2 lbs Russet Potatoes, peeled and quartered (for topping); 0.5 cup Milk (dairy or non-dairy, for topping); 0.25 cup Unsalted Butter (or plant-based butter alternative, for topping); to taste Salt and Black Pepper (for topping)

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This vegetarian Shepherd's Pie offers all the warmth and heartiness of the traditional dish, but with a robust and flavorful lentil and vegetable base. Brown lentils are simmered with carrots, peas, corn, and savory herbs in a rich tomato broth, then topped with a generous layer of fluffy mashed potatoes and baked until golden brown. It's a perfect wholesome meal for a cool March evening, packed with plant-based protein and fiber.

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Hearty Lentil and Vegetable Shepherd's Pie (Vegetarian)

Prep Time20 min

Cook Time60 min

Servings6 servings

DifficultyMedium

Equipment

Large PotOven-Safe Pot or Baking DishPotato Masher

Instructions

1
Prepare the Lentil Filling: Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery and cook for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
2
Simmer Lentils: Stir in rinsed lentils, vegetable broth, diced tomatoes (undrained), tomato paste, dried thyme, and dried rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and most of the liquid has been absorbed. Stir in frozen peas and corn, then season with salt and pepper to taste.
3
Make Mashed Potatoes: While lentils simmer, place peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well. Return potatoes to the hot pot, add milk and butter, and mash until smooth and creamy. Season with salt and pepper.
4
Assemble the Pie: Preheat oven to 375°F (190°C). If your lentil filling pot is not oven-safe, transfer the lentil mixture to a 9x13 inch baking dish. Carefully spread the mashed potato topping evenly over the lentil filling. You can use a fork to create decorative ridges on top.
5
Bake: Bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
6
Serve: Let the pie rest for 5-10 minutes before serving hot.

Nutrition

Calories450 kcal

Protein20g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I use red lentils?

Red lentils cook faster and can become mushy; brown or green lentils hold their shape better in this dish. If using red, reduce cooking time.

How can I make the mashed potato topping extra flavorful?

You can add a pinch of garlic powder or onion powder to the mashed potatoes, or even a tablespoon of nutritional yeast for a cheesy flavor.

Can this be made ahead of time?

Yes, you can assemble the entire pie (without baking) up to a day in advance. Cover and refrigerate, then add about 15-20 minutes to the baking time when ready to cook.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.