Looking for a comforting dish that warms your heart and soul? This Vegetarian Shepherd’s Pie with Lentils is the perfect answer. Packed with hearty lentils and topped with creamy mashed potatoes, it’s a delicious twist on the classic comfort food, making it a top pick for healthy comfort food. If you’re seeking family-friendly vegetarian meals, this recipe is sure to please everyone at the table.
This lentil shepherd’s pie is not just another dish; it’s a celebration of flavors and textures that will keep you cozy during those chilly winter nights. With a flavorful filling and a golden crust, it fits right into your list of plant-based dinner ideas and gluten-free comfort dishes. Plus, it’s an excellent way to introduce more vegetables into your diet without sacrificing taste.
Perfect for gatherings or a cozy night in, this shepherd’s pie is packed with wholesome ingredients and can easily be customized to suit your preferences, making it a versatile choice for any occasion.
Delicious Vegetarian Shepherd’s Pie with Lentils
This vegetarian shepherd’s pie is made with hearty lentils, fresh vegetables, and topped with creamy mashed potatoes, creating a comforting and filling dish. It’s rich in flavor and texture, making it a satisfying meal that everyone will love.
Ingredients
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 large potatoes, peeled and diced
- 1/4 cup milk or plant-based milk
- 2 tablespoons butter or vegan butter
- Olive oil for cooking
Instructions
- Cook the Lentils: In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender but not mushy. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened. Add the carrots and cook for another 5 minutes.
- Combine Filling: Stir in the cooked lentils, tomato paste, thyme, rosemary, salt, and pepper. Add the frozen peas and cook for an additional 5 minutes until heated through.
- Make Mashed Potatoes: While the filling is cooking, boil the diced potatoes in salted water until tender. Drain and return to the pot. Add milk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.
- Assemble the Pie: Preheat the oven to 400°F (200°C). In a baking dish, layer the lentil filling, then spread the mashed potatoes on top. Use a fork to create texture on the surface.
- Bake: Bake in the preheated oven for about 25-30 minutes, or until the top is golden and slightly crispy.
- Serve: Allow to cool for a few minutes before serving. Enjoy your hearty vegetarian shepherd’s pie with lentils warm!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 15g
- Carbohydrates: 45g