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Description
A hearty vegetarian version of shepherd’s pie with lentils and a mashed potato topping.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 4 large potatoes, peeled and quartered
- 1/2 cup milk
- 2 tablespoons butter
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in thyme and rosemary and cook for 1 minute more.
- Add lentils, vegetable broth, tomato paste, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Season with salt and pepper.
- While lentils are cooking, boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with milk and butter. Season with salt and pepper.
- Pour lentil mixture into a baking dish. Top with mashed potatoes.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
- Add other vegetables, such as peas or corn, to the lentil mixture.
- Use sweet potatoes for the topping.
- Top with cheese before baking.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg