Easy Lentil Shepherd’s Pie: A Hearty Vegetarian Twist

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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

Cook the Lentils:

1. In a medium saucepan, combine the lentils and vegetable broth.
2. Heat until boiling, then lower the heat and let it simmer for approximately 20 to 25 minutes, or until the lentils are soft.
3. Drain any excess liquid and set the lentils aside.

Prepare the Vegetable Filling:

1. In a spacious skillet, warm the olive oil over medium heat. Add the diced onion, mushrooms, carrot, and celery.
2. Sauté for 5 to 7 minutes until the vegetables are tender and lightly caramelized.

Make the Sauce:

1. Sprinkle the flour over the cooked vegetables, stirring well to combine.
2. Then, stir in the red wine, Worcestershire sauce, tomato paste, and chopped parsley.
3. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld together.
4. Add the cooked lentils and thawed peas to the skillet, stirring everything together.
5. 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:

1. Preheat your oven to 400°F (200°C).
2. Spread the lentil and vegetable filling evenly in the bottom of a baking dish.
3. Top with the prepared mashed potatoes, spreading them evenly over the filling.
4. You can use a fork to create decorative ridges on the mashed potatoes if desired.

Bake the Shepherd’s Pie:

1. 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.
2. If you like a more browned top, you can broil it for an additional 2-3 minutes at the end.

Serve:

1. Garnish with extra parsley if desired, and enjoy this wholesome, comforting dish.

Main Course

Comfort Food, vegetarian

Vegetarian shepherd’s pie