Lentil Veggie Shepherds Pie (Print version)
Savory lentils and vibrant veggies baked under creamy mashed potatoes for a flavorful plant-based main.
# What you'll need:
→ Mashed Potato Topping
01 - 3.3 lbs potatoes, peeled and chopped
02 - 1/4 cup plant-based milk or regular dairy milk
03 - 3 tablespoons vegan butter or regular butter
04 - Salt, to taste
05 - Ground black pepper, to taste
→ Lentil & Vegetable Filling
06 - 2 tablespoons olive oil
07 - 1 large onion, finely chopped
08 - 2 cloves garlic, minced
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 red bell pepper, diced
12 - 7 ounces mushrooms, chopped
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 1/2 teaspoon smoked paprika
17 - 1 cup dried green or brown lentils, rinsed
18 - 3 cups vegetable broth
19 - 2 tablespoons soy sauce or gluten-free tamari
20 - 1 cup frozen peas
21 - Salt, to taste
22 - Ground black pepper, to taste
# How to make it:
01 - Preheat the oven to 400°F (200°C) and position rack in the center.
02 - Place peeled and chopped potatoes into a large pot of salted water. Bring to a boil, then cook for 15 to 20 minutes until fork-tender.
03 - Drain potatoes thoroughly, return to the pot, and mash with milk and butter. Season generously with salt and black pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until aromatic and softened.
05 - Incorporate diced carrots, celery stalks, red bell pepper, and mushrooms. Sauté for 5 to 7 minutes until vegetables are beginning to soften.
06 - Stir in tomato paste, dried thyme, dried rosemary, and smoked paprika; cook for 1 minute to develop flavors.
07 - Add rinsed lentils, vegetable broth, and soy sauce. Bring to a boil, reduce heat to maintain a steady simmer, and cook uncovered for 25 to 30 minutes, stirring occasionally. Lentils should be tender and most liquid absorbed.
08 - Stir in frozen peas, season mixture with salt and pepper to taste, and remove from heat.
09 - Transfer lentil and vegetable mixture into a 2-quart baking dish, spreading evenly. Layer mashed potatoes over the filling and smooth with a spatula. Create ridges with a fork for a crisp topping if desired.
10 - Bake for 25 to 30 minutes until the potato topping is golden brown and filling is bubbling. Allow to cool for 10 minutes before serving.
# Expert suggestions:
01 -
- Uses everyday produce and pantry ingredients
- Perfect for meal prep and leftovers taste even better
- Family friendly and great for both vegetarians and meat lovers
- Naturally gluten free with simple swaps for dietary needs
02 -
- Packed with plant based protein and fiber
- Freezes well for batch cooking
- Customizable for both vegan and gluten free needs
03 -
- Take time to brown and caramelize the onions and carrots for the best flavor
- Mashing potatoes while hot with generous salt brings out their creaminess
- Create ridges with a fork on the potato topping for the crispiest golden finish