Classic Lentil Shepherd's Pie
Traditional dish · British
A hearty and comforting vegetarian take on the classic Shepherd's Pie, featuring a rich lentil and vegetable filling topped with creamy mashed potatoes.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Green or Brown Lentils2 cups
- Vegetable Broth4 cups
- Onion1 large
- Carrots2 medium
- Celery Stalks2
- Garlic3 cloves
- Tomato Paste2 tbsp
- Worcestershire Sauce1 tbsp
- Dried Thyme1 tsp
- Dried Rosemary1 tsp
- Potatoes2 lbs
- Butter4 tbsp
- Milk1/2 cup
- Olive Oil2 tbsp
- Saltto taste
- Black Pepperto taste
Steps
- 1
Rinse lentils and set aside.
- 2
Finely chop onion, carrots, and celery.
- 3
Mince garlic.
- 4
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- 5
Add minced garlic and cook for 1 minute more until fragrant.
- 6
Stir in tomato paste, dried thyme, and dried rosemary. Cook for 1 minute.
- 7
Add the rinsed lentils, vegetable broth, and Worcestershire sauce. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender and the mixture has thickened.
- 8
While lentils are simmering, peel and chop potatoes. Place in a pot, cover with cold water, add salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
- 9
Drain potatoes and return to the pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper.
- 10
Preheat oven to 375°F (190°C).
- 11
Pour the lentil filling into a 9x13 inch baking dish or individual ramekins.
- 12
Spoon the mashed potatoes evenly over the lentil filling, spreading to the edges to seal.
- 13
Create texture on the potato topping with a fork if desired.
- 14
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- 15
Let stand for 5-10 minutes before serving.
