Lentil Shepherd’s Pie
Lentil Shepherd’s Pie is a comforting, plant-based delight filled with rich lentils and topped with creamy mashed potatoes. Perfect for cozy family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately six people 1x
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 large Yukon Gold potatoes, peeled and cubed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 1 teaspoon fresh rosemary (or ½ tsp dried)
- 1 tablespoon low-sodium soy sauce or tamari
Instructions
- 1. Boil cubed potatoes in salted water for about 15 minutes until fork-tender. Drain and mash with olive oil until creamy.
- 2. In a large skillet, heat olive oil over medium heat. Add diced onions and cook until translucent. Stir in minced garlic for about one minute.
- 3. Add rinsed lentils and vegetable broth to the skillet. Bring to a simmer, then add diced carrots and peas along with thyme and rosemary. Simmer for 30-35 minutes until lentils are tender.
- 4. Spread the lentil mixture in a baking dish and top with mashed potatoes. Use a fork to create peaks on the surface.
- 5. Preheat oven to 400°F (200°C) and bake for 25-30 minutes until golden brown on top.
Notes
- Customize your pie by adding your favorite veggies like spinach or mushrooms.
- For a twist, use sweet potatoes instead of Yukon Gold for the topping.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg