Hearty Lentil Shepherd's Pie

Name: Hearty Lentil Shepherd's Pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 Large onion, chopped; 2 Carrots, diced; 2 stalks Celery, diced; 2 cloves Garlic, minced; 1.5 cups Brown or green lentils, rinsed; 4 cups Vegetable broth; 1 cup Frozen peas; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1/2 tsp Smoked paprika; Salt To taste; Black pepper To taste; 3 lbs Potatoes, peeled and quartered; 1/2 cup Milk (any kind), warmed; 4 tbsp Butter (or plant-based butter alternative)

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This Hearty Lentil Shepherd's Pie is the ultimate plant-based comfort food, perfect for chilly March evenings. It features a robust and flavorful filling made with brown lentils, carrots, celery, and peas, simmered in a savory broth. This hearty base is then crowned with a generous layer of fluffy, golden-brown mashed potatoes. It’s a satisfying, nutritious, and incredibly delicious meal that will please everyone at the table.

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Prep Time25 min

Cook Time60 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe pot or Dutch ovenLarge pot for potatoesPotato masher9x13 inch baking dish (if not using Dutch oven)

Instructions

1
Prepare the lentil filling: Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes. Add garlic, tomato paste, thyme, and smoked paprika, cooking for another 2 minutes until fragrant.
2
Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender. Stir in the frozen peas and cook for 5 more minutes. Season the lentil mixture generously with salt and pepper. If the mixture is too liquid, uncover and simmer for a few more minutes to thicken.
3
While the lentils are simmering, prepare the mashed potatoes: Place the quartered potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
4
Return the drained potatoes to the hot pot. Add warmed milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
5
Preheat oven to 375°F (190°C). Pour the lentil filling into a 9x13 inch baking dish or keep it in the oven-safe Dutch oven. Spread the mashed potatoes evenly over the lentil mixture. You can create decorative swirls with a fork if desired.
6
Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling. Let it rest for 5-10 minutes before serving.

Nutrition

Calories480 kcal

Protein24g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I use other types of lentils?

Brown or green lentils hold their shape well and are ideal for this recipe. Red lentils tend to break down and become mushy, which isn't ideal for the texture of the filling.

How can I make this dish vegan?

To make it vegan, simply use plant-based milk (such as unsweetened almond or soy milk) and a plant-based butter alternative for the mashed potatoes. Ensure your vegetable broth is vegan.

Can I freeze leftovers?

Yes, this shepherd's pie freezes beautifully. Allow it to cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.