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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 (9x9 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!