Quick Lentil Shepherd's Pie
70% authentic · British
A simplified and faster version of Lentil Shepherd's Pie, using pre-cooked lentils and fewer vegetables for a weeknight-friendly meal.
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Ingredients
- Canned or Pre-cooked Lentils2 cans (15 oz each)
- Frozen Mixed Vegetables2 cups
- Onion1 small
- Garlic2 cloves
- Vegetable Broth1 cup
- Tomato Paste1 tbsp
- Dried Thyme1/2 tsp
- Instant Mashed Potatoes4 cups prepared
- Olive Oil1 tbsp
- Saltto taste
- Black Pepperto taste
Steps
- 1
Finely chop onion and mince garlic.
- 2
Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and cook for 1 minute.
- 4
Drain and rinse canned lentils. Add lentils, frozen mixed vegetables, vegetable broth, tomato paste, and dried thyme to the skillet. Stir well.
- 5
Bring to a simmer and cook for 5-7 minutes, allowing the vegetables to heat through and the sauce to thicken slightly.
- 6
Prepare instant mashed potatoes according to package directions.
- 7
Preheat oven to 375°F (190°C).
- 8
Pour the lentil mixture into a small baking dish (approx. 8x8 inches).
- 9
Spoon the prepared mashed potatoes over the lentil filling.
- 10
Bake for 15-20 minutes, or until heated through and the potato topping is lightly golden.
- 11
Let stand for a few minutes before serving.
