Description
A hearty and comforting vegetarian Shepherd’s Pie made with lentils, vegetables, and creamy mashed potatoes.
Ingredients
2 cups cooked green or brown lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cups mushrooms, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 cups vegetable broth
1 tbsp olive oil
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp thyme
1 tsp rosemary
Salt & pepper to taste
4 cups mashed potatoes (Yukon Gold, butter, and milk)
Instructions
1. Cook lentils in vegetable broth until tender.
2. Boil potatoes and mash with butter, milk, salt, and pepper.
3. Sauté onion, carrots, celery, mushrooms, and garlic in olive oil.
4. Add tomato paste, lentils, broth, thyme, rosemary, salt, and pepper. Simmer.
5. Thicken with cornstarch slurry. Stir well.
6. Spread filling in a baking dish. Top with mashed potatoes.
7. Bake at 375°F (190°C) for 25–30 minutes until golden.
8. Rest for 10 minutes before serving.
Notes
Make ahead: Assemble and refrigerate up to 24 hours before baking.
Freeze leftovers for up to 3 months.
Try topping with sweet potatoes for a twist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegetarian Shepherd’s Pie with Lentils, vegetarian dinner, comfort food