Here’s a cozy and hearty recipe for Lentil Shepherd’s Pie that’s packed with flavorful veggies and a creamy mashed potato topping. It’s a comforting dish perfect for any occasion!
Yield: 8 Servings
Ingredients:
For the Filling:
- 1 tablespoon olive oil (or any cooking oil)
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup mushrooms, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
- 3 cups vegetable broth (or water)
- 1 cup dried lentils (green or brown)
- 1 tablespoon Worcestershire sauce (or soy sauce or tamari)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas (or fresh if preferred)
For the Mashed Potato Topping:
- 4 large potatoes, peeled and cubed (Yukon Gold or Russet potatoes work well)
- 1 teaspoon salt
- 1/4 cup unsweetened plant-based milk (such as almond, oat, or soy)
- 1/4 cup vegan butter
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional, for extra flavor)
Instructions:
1. Cook the Filling:
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion, garlic, and carrots. Sauté for about 6-8 minutes, stirring occasionally, until tender.
- Add the mushrooms and cook for about 8 minutes, stirring occasionally.
- Stir in the tomato paste, thyme, and paprika, and cook for 1-2 minutes.
- Add the vegetable broth, dried lentils, Worcestershire sauce and a bay leaf; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes.
- Stir in the peas and cook for an additional 2-3 minutes. Taste and adjust the seasoning as needed. Remove from heat.
2. Prepare the Mashed Potatoes:
- Add the cubed potatoes and salt to a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the vegan butter, plant-based milk, garlic powder (if using), and season with salt and pepper to taste.
- Mash the potatoes until smooth and creamy. Set aside.
3. Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Spread the lentil and vegetable mixture evenly in the bottom of a 9×9-inch or similar-sized baking dish.
- Spoon the mashed potatoes over the top of the lentil mixture, spreading them out evenly to cover the filling. You can use the back of a spoon or a spatula to smooth the potatoes, or get creative with a fork to create a decorative texture.
4. Bake:
- Place the assembled shepherd’s pie in the oven and bake for 15-20 minutes, or until the top is slightly golden and the filling is bubbling around the edges.
- For a crispier top, broil the pie for 2-3 minutes at the end of baking, keeping a close eye to avoid burning.
5. Serve:
- Let the shepherd’s pie cool for a few minutes before serving. Garnish with fresh parsley or thyme if desired.
Tips:
- Make-Ahead: This dish can be made ahead! Simply prepare the filling and mashed potatoes, assemble the pie, and store it in the fridge for up to 2 days before baking. You can also freeze the unbaked pie for up to 3 months; just thaw in the fridge overnight and bake as usual.
- Other Veggies: Feel free to add other vegetables, such as parsnips, corn, or zucchini, depending on what you like or have on hand.
- Protein Variations: If you’re not a fan of lentils, you can use a combination of beans (like chickpeas or black beans).
