This Easy Lentil Shepherd’s Pie is a comforting, vegetarian-friendly version of the classic dish, perfect for a cozy dinner. With wholesome lentils, hearty vegetables, and a savory sauce, this dish offers a rich and satisfying meal that’s both nourishing and flavorful. Topped with creamy mashed potatoes, this vegetarian shepherd’s pie is ideal for those seeking a meatless alternative without sacrificing taste. It’s also easily adaptable for non-vegetarians by using beef broth, making it versatile for all kinds of diets.
Ingredients:
- For the Lentil Filling:
- 1 cup brown or green lentils
- 3-4 cups vegetable broth (or beef broth for non-vegetarian)
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup chopped mushrooms (about 4 oz)
- 1 carrot (chopped)
- 1 rib celery (chopped)
- 1/2 cup frozen peas (thawed)
- 1/2 tablespoon all-purpose flour
- 3 tablespoons red wine
- 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- For the Mashed Potato Topping:
- 2 1/2 cups prepared mashed potatoes
Instructions:
- Cook the Lentils:
- In a medium saucepan, combine the lentils and vegetable broth.
- Heat until boiling, then lower the heat and let it simmer for approximately 20 to 25 minutes, or until the lentils are soft.
- Drain any excess liquid and set the lentils aside.
- Prepare the Vegetable Filling:
- In a spacious skillet, warm the olive oil over medium heat. Add the diced onion, mushrooms, carrot, and celery.
- Sauté for 5 to 7 minutes until the vegetables are tender and lightly caramelized.
- Make the Sauce:
- Sprinkle the flour over the cooked vegetables, stirring well to combine.
- Then, stir in the red wine, Worcestershire sauce, tomato paste, and chopped parsley.
- Allow the mixture to simmer for 2-3 minutes, letting the flavors meld together.
- Add the cooked lentils and thawed peas to the skillet, stirring everything together.
- Season with salt and black pepper to taste. If the filling looks too dry, you can add a splash of vegetable broth to loosen it up.
- Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Spread the lentil and vegetable filling evenly in the bottom of a baking dish.
- Top with the prepared mashed potatoes, spreading them evenly over the filling.
- You can use a fork to create decorative ridges on the mashed potatoes if desired.
- Bake the Shepherd’s Pie:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the mashed potatoes are golden and slightly crispy on top.
- If you like a more browned top, you can broil it for an additional 2-3 minutes at the end.
- Serve:
- Garnish with extra parsley if desired, and enjoy this wholesome, comforting dish.
Conclusion:
This Easy Lentil Shepherd’s Pie is a perfect blend of rich flavors and hearty textures, offering a delicious meatless alternative to the traditional version. The savory lentils combined with sautéed vegetables and topped with creamy mashed potatoes create a comforting, satisfying meal that is sure to please vegetarians and non-vegetarians alike. It’s a versatile and nutritious dish that’s perfect for family dinners or meal prepping.
Easy Lentil Shepherd’s Pie: A Hearty Vegetarian Twist
A comforting vegetarian shepherd's pie made withtender lentils, sautéed vegetables, and creamy mashed potatoes. Perfect for asatisfying and hearty meatless meal.
Ingredients
For the Lentil Filling:
- 1 cup brown or green lentils
- 3-4 cups vegetable broth or beef broth for non-vegetarian
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup chopped mushrooms about 4 oz
- 1 carrot chopped
- 1 rib celery chopped
- 1/2 cup frozen peas thawed
- 1/2 tablespoon all-purpose flour
- 3 tablespoons red wine
- 2 teaspoons Worcestershire sauce use vegetarian Worcestershire sauce if desired
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
For the Mashed Potato Topping:
- 2 1/2 cups prepared mashed potatoes
Instructions
Cook the Lentils:
- In a medium saucepan, combine the lentils and vegetable broth.
- Heat until boiling, then lower the heat and let it simmer for approximately 20 to 25 minutes, or until the lentils are soft.
- Drain any excess liquid and set the lentils aside.
Prepare the Vegetable Filling:
- In a spacious skillet, warm the olive oil over medium heat. Add the diced onion, mushrooms, carrot, and celery.
- Sauté for 5 to 7 minutes until the vegetables are tender and lightly caramelized.
Make the Sauce:
- Sprinkle the flour over the cooked vegetables, stirring well to combine.
- Then, stir in the red wine, Worcestershire sauce, tomato paste, and chopped parsley.
- Allow the mixture to simmer for 2-3 minutes, letting the flavors meld together.
- Add the cooked lentils and thawed peas to the skillet, stirring everything together.
- Season with salt and black pepper to taste. If the filling looks too dry, you can add a splash of vegetable broth to loosen it up.
Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Spread the lentil and vegetable filling evenly in the bottom of a baking dish.
- Top with the prepared mashed potatoes, spreading them evenly over the filling.
- You can use a fork to create decorative ridges on the mashed potatoes if desired.
Bake the Shepherd’s Pie:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the mashed potatoes are golden and slightly crispy on top.
- If you like a more browned top, you can broil it for an additional 2-3 minutes at the end.
Serve:
- Garnish with extra parsley if desired, and enjoy this wholesome, comforting dish.