Vegetarian Lentil Shepherd’s Pie

Shepherd's Pie is a beloved dish with deep roots in British cuisine, traditionally made with minced meat and topped with a creamy layer of mashed potatoes. This comforting dish has warmed hearts and homes for generations, often associated with family gatherings and cozy dinners. However, as dietary preferences evolve and the demand for plant-based meals increases, a delightful vegetarian twist has emerged: the Hearty Vegetarian Lentil Shepherd's Pie.

Discover a delicious twist on a classic comfort food with this Hearty Vegetarian Lentil Shepherd's Pie recipe! Packed with nutritious lentils, vibrant vegetables, and a creamy mashed potato topping, this dish is perfect for family dinners and meal prep. Enjoy the robust flavors and health benefits of plant-based eating while delighting even the most devoted carnivores. Try it today and savor the taste of wholesome goodness! #VegetarianRecipes #LentilShepherdsPie #ComfortFood #HealthyEating #PlantBased #MeatlessMeals

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Ingredients

1 cup dried green or brown lentils, rinsed and drained

2 ½ cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 tsp dried thyme

1 tsp dried rosemary

1 tbsp tomato paste

1 tbsp soy sauce or tamari

1 tbsp olive oil

Salt and pepper, to taste

4 medium potatoes, peeled and cubed

¼ cup milk (or plant-based milk)

2 tbsp butter (or vegan butter)

Fresh parsley, chopped (for garnish)

Instructions

Cook the Lentils: In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils are tender. Drain any excess liquid.

Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic. Sauté until translucent, about 3-4 minutes.

Add More Veggies: Stir in diced carrots and celery. Cook for an additional 5-6 minutes until they begin to soften. Add in the thawed peas, thyme, rosemary, tomato paste, and soy sauce. Mix well and cook for another 2-3 minutes. Season with salt and pepper to taste.

Combine Mixtures: Add the cooked lentils to the vegetable mixture. Stir to combine and heat through for about 2-3 minutes.

Make the Mashed Potatoes: In a separate pot, boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add the milk and butter, then mash until smooth and creamy.

Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly. Top with the mashed potatoes, smoothing them out with a spatula. Use a fork to create some texture on the surface (this will help create a crispy top).

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown.

Serve: Remove from the oven and let it sit for a few minutes before serving. Garnish with freshly chopped parsley.

Prep Time: 15 min | Total Time: 1 hr | Servings: 4-6