Hearty Lentil Shepherd's Pie (Vegetarian)

Name: Hearty Lentil Shepherd's Pie (Vegetarian)
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 Large yellow onion, chopped; 2 Carrots, peeled and diced; 2 Celery stalks, diced; 2 cloves Garlic, minced; 1 cup Brown or green lentils, rinsed; 700ml Vegetable broth; 400g Canned crushed tomatoes; 1 tbsp Tomato paste; 1 tsp Dried thyme; 0.5 tsp Dried rosemary; 1 cup Frozen mixed vegetables (peas, corn, green beans); Salt and black pepper To taste; For Mashed Potato Topping:; 900g Russet or Yukon Gold potatoes, peeled and quartered; 60ml Milk or dairy-free alternative, warmed; 2 tbsp Butter or dairy-free alternative; 0.5 tsp Garlic powder (optional); Salt and black pepper To taste

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This vegetarian Shepherd's Pie is a hearty and satisfying meal, perfect for any day, especially during the Lenten season. A rich and flavorful base of protein-packed lentils, carrots, peas, and corn is simmered in a savory herb-infused tomato sauce. This comforting filling is then crowned with a smooth, fluffy layer of golden mashed potatoes, baked until bubbly and lightly browned. It's a deeply flavorful and nourishing dish that even meat-eaters will love.

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Hearty Lentil Shepherd's Pie (Vegetarian)

Prep Time25 min

Cook Time65 min

Servings6 servings

DifficultyMedium

Equipment

Large pot or Dutch oven2-liter (9x13 inch) baking dishPotato masherLarge pot for potatoes

Instructions

1
Preheat oven to 190°C (375°F). For the filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 7-10 minutes. Stir in minced garlic and cook for another minute until fragrant.
2
Add rinsed lentils, vegetable broth, crushed tomatoes, tomato paste, dried thyme, and rosemary to the pot. 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.
3
Stir in the frozen mixed vegetables and cook for 5 more minutes until heated through. Taste and season the lentil filling with salt and black pepper as needed. Transfer the filling to a 2-liter (9x13 inch) baking dish.
4
For the mashed potato topping: Place peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
5
Return drained potatoes to the hot pot. Add warmed milk (or alternative), butter (or alternative), garlic powder (if using), salt, and pepper. Mash until smooth and creamy. Taste and adjust seasonings.
6
Carefully spread the mashed potato topping evenly over the lentil filling in the baking dish. You can create decorative peaks with a fork. 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

Calories410 kcal

Protein18g

Fat12g

Carbohydrates

Frequently Asked Questions

Can I make this pie ahead of time?

Yes, you can assemble the entire pie (filling and topping) and refrigerate it for up to 2 days before baking. Add an extra 10-15 minutes to the baking time if baking from cold.

What can I add for extra flavor to the lentil filling?

For an even richer flavor, you can add a tablespoon of soy sauce or Worcestershire sauce (ensure vegetarian/vegan) to the lentil filling. A splash of balsamic vinegar at the end can also brighten the flavors.

How can I make the mashed potato topping crispier?

For a crispier topping, after spreading the mashed potatoes, you can lightly brush them with a little olive oil or melted butter before baking. You can also finish it under the broiler for a few minutes, watching carefully to prevent burning.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.