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A delicious Vegetarian Lentil Shepherd’s Pie is pictured, showcasing a golden-brown mashed potato topping over a hearty lentil filling.

Vegetarian Lentil Shepherd's Pie

This Vegetarian Lentil Shepherd's Pie is a comforting and flavorful dish that rivals its meaty counterpart. It features a savory lentil filling topped with creamy mashed potatoes, baked to golden perfection. Umami-rich ingredients and careful cooking techniques ensure a satisfying and deeply flavorful experience.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt to taste
  • Pepper to taste
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk or cream
  • 4 tablespoons butter or vegan butter alternative
  • Salt to taste
  • Pepper to taste
  • 1/4 cup grated Parmesan cheese optional, omit for vegan

Equipment

  • Large pot or Dutch oven
  • Large pot
  • Potato masher
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes, stirring occasionally.
  3. Add the garlic, thyme, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Stir in the lentils, vegetable broth, diced tomatoes (with their juice), tomato paste, and Worcestershire sauce.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
  6. Stir in the frozen peas and corn and cook for another 5 minutes, or until heated through. Season with salt and pepper to taste.
  7. While the lentils are simmering, place the potatoes in a large pot and cover with cold water.
  8. Bring to a boil and cook until tender, about 15-20 minutes.
  9. Drain the potatoes and return them to the pot.
  10. Add the milk or cream, butter, salt, and pepper. Mash until smooth and creamy. Stir in the Parmesan cheese (if using).
  11. Preheat oven to 375°F (190°C).
  12. Pour the lentil filling into a 9x13 inch baking dish.
  13. Spread the mashed potatoes evenly over the lentil filling.
  14. Bake for 20-25 minutes, or until the potato topping is golden brown.
  15. Let cool for a few minutes before serving.

Notes

For a vegan version, use vegan butter alternative and omit the Parmesan cheese. To add extra flavor to the mashed potatoes, try adding garlic powder, onion powder, or smoked paprika. A squeeze of lemon juice or a splash of balsamic vinegar at the end brightens the entire dish. Leftovers can be stored in the refrigerator for up to 3 days.