Description
Lentil and Vegetable Shepherd’s Pie is a hearty and comforting dish made with lentils and a variety of vegetables, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups mashed potatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, combine lentils and vegetable broth, and bring to a boil. Reduce heat and simmer until lentils are tender.
- In a skillet, sauté onion, carrots, celery, and garlic until softened.
- Add the cooked lentils, peas, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Mix well.
- Transfer the lentil mixture to a baking dish and spread evenly.
- Top with mashed potatoes, spreading them evenly over the lentil mixture.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add any other vegetables you like.
- This dish can be made ahead of time and reheated.
- For a creamier topping, mix in some butter or cream into the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg