Lentil and Veggie Shepherd’s Pie Recipe

This Lentil and Veggie Shepherd’s Pie is a comforting, hearty dish perfect for both vegetarians and those looking for a healthier twist on the classic shepherd’s pie. Packed with protein-rich lentils, mixed vegetables, and a creamy mashed potato topping, this dish is not only delicious but also nutritious and filling.

A savory, flavorful base of lentils and mixed vegetables, topped with a rich, creamy mashed potato crust. Every bite is a comforting blend of textures and flavors, from the tender lentils to the fluffy potato topping. It’s a satisfying and wholesome meal that’s perfect for any occasion.

This recipe is a great way to enjoy a plant-based version of a classic comfort food. Lentils provide a hearty texture and are packed with protein and fiber, making this dish filling and nutritious. The creamy mashed potatoes on top give the shepherd’s pie a rich, comforting finish, while the mixed veggies add a burst of color and flavor.

Tools You’ll Need

Large pot for cooking lentils
Large skillet for cooking vegetables
Potato masher or electric mixer for mashed potatoes
Baking dish (9×9 or similar)
Spoon or spatula

Ingredients

For the filling:

1 cup dried lentils, rinsed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas
1 cup corn kernels (fresh, frozen, or canned)
1 tablespoon tomato paste
2 tablespoons soy sauce or tamari (for gluten-free)
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 cups vegetable broth
Salt and pepper to taste

For the mashed potatoes:

4 large potatoes, peeled and diced
2 tablespoons butter (or dairy-free butter)
1/4 cup milk (or plant-based milk)
Salt and pepper to taste

Instructions

1. Cook the Lentils:
In a large pot, bring 3 cups of water to a boil. Add the rinsed lentils and cook for about 20-25 minutes, or until tender. Drain any excess water and set aside.

2. Prepare the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened. Add the carrots and cook for another 5 minutes until they begin to soften.

3. Make the Filling:
Add the cooked lentils, peas, corn, tomato paste, soy sauce, thyme, rosemary, and vegetable broth to the skillet. Stir to combine and let the mixture simmer for 10-15 minutes, until the vegetables are tender and the mixture thickens. Season with salt and pepper to taste.

4. Make the Mashed Potatoes:
While the lentil mixture is simmering, bring a large pot of water to a boil and add the diced potatoes. Cook for about 10-15 minutes, or until tender. Drain the water, then mash the potatoes with butter and milk. Season with salt and pepper to taste.

5. Assemble the Shepherd’s Pie:
Preheat your oven to 400°F (200°C). Transfer the lentil and vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top of the lentil mixture, smoothing with a spoon or spatula.

6. Bake:
Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbly.

7. Serve:
Let the shepherd’s pie cool for a few minutes before serving. Enjoy!

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Lentil and Veggie Shepherd’s Pie Recipe

This Lentil and Veggie Shepherd’s Pie is a comforting, hearty dish perfect for both vegetarians and those looking for a healthier twist on the classic shepherd’s pie. Packed with protein-rich lentils, mixed vegetables, and a creamy mashed potato topping, this dish is not only delicious but also nutritious and filling.

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Equipment

Large pot for cooking lentils
Large skillet for cooking vegetables
Potato masher or electric mixer for mashed potatoes
Baking dish (9×9 or similar)
Spoon or spatula

Ingredients

For the filling:
1 cup dried lentils rinsed
2 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced
1 cup carrots diced
1 cup peas
1 cup corn kernels fresh, frozen, or canned
1 tablespoon tomato paste
2 tablespoons soy sauce or tamari for gluten-free
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 cups vegetable broth
Salt and pepper to taste
For the mashed potatoes:
4 large potatoes peeled and diced
2 tablespoons butter or dairy-free butter
1/4 cup milk or plant-based milk
Salt and pepper to taste

Instructions

Cook the Lentils:
In a large pot, bring 3 cups of water to a boil. Add the rinsed lentils and cook for about 20-25 minutes, or until tender. Drain any excess water and set aside.
Prepare the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened. Add the carrots and cook for another 5 minutes until they begin to soften.
Make the Filling:
Add the cooked lentils, peas, corn, tomato paste, soy sauce, thyme, rosemary, and vegetable broth to the skillet. Stir to combine and let the mixture simmer for 10-15 minutes, until the vegetables are tender and the mixture thickens. Season with salt and pepper to taste.
Make the Mashed Potatoes:
While the lentil mixture is simmering, bring a large pot of water to a boil and add the diced potatoes. Cook for about 10-15 minutes, or until tender. Drain the water, then mash the potatoes with butter and milk. Season with salt and pepper to taste.
Assemble the Shepherd’s Pie:
Preheat your oven to 400°F (200°C). Transfer the lentil and vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top of the lentil mixture, smoothing with a spoon or spatula.
Bake:
Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
Serve:
Let the shepherd’s pie cool for a few minutes before serving. Enjoy!

Tips for Cooking

You can add other vegetables like mushrooms, zucchini, or bell peppers for extra flavor and nutrients.
If you prefer a crispier mashed potato topping, you can broil the pie for a few minutes at the end of the baking time.
Make sure to drain the lentils well before adding them to the filling to avoid excess moisture.
For a richer flavor, you can add a splash of red wine or balsamic vinegar to the filling.

Why You Should Try This Recipe

This Lentil and Veggie Shepherd’s Pie is a healthier, plant-based version of a traditional comfort food that’s still packed with flavor and heartiness. The lentils provide protein and fiber, while the mashed potatoes give it that classic comfort food vibe. It’s a perfect dish for vegans, vegetarians, or anyone looking to enjoy a delicious and filling plant-based meal.

Looking for a wholesome, comforting meal that’s packed with flavor? This Lentil and Veggie Shepherd’s Pie is the perfect choice! It’s delicious, nutritious, and a great way to enjoy a plant-based twist on a classic favorite.