Easy Lentil and Vegetable Shepherd's Pie Recipe

Ingredients

• 1 cup, driedBrown or green lentils
• 4 cupsVegetable broth
• 2 lbs, peeled and cubedPotatoes
• 2, dicedCarrots
• 2 stalks, dicedCelery
• 1, dicedOnion
• 1 cupFrozen peas
• 2 tbspTomato paste
• 1 tbspWorcestershire sauce (vegetarian)
• 1/2 cupMilk or plant-based milk
• 2 tbspButter or vegan butter
• 2 tbspOlive oil

Nutrition

Per serving, estimated

Calories

420 kcal

Protein

28 g

Carbs

60 g

Fat

12 g

Steps

1. 1

   Cook lentils according to package directions in vegetable broth until tender. Drain excess liquid. Simultaneously, boil cubed potatoes until very tender; drain and mash with milk and butter until creamy. Season with salt and pepper.

2. 2

   Preheat oven to 375°F (190°C).

3. 3

   In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add diced carrots, celery, and onion and sauté until softened, about 8-10 minutes.

4. 4

   Stir in tomato paste, vegetarian Worcestershire sauce, and cooked lentils. Add 1/2 cup vegetable broth (or reserved lentil cooking liquid) if the mixture seems too dry. Stir in frozen peas.

5. 5

   Spread the lentil mixture evenly in the skillet. Top with the mashed potatoes, spreading it to the edges to seal.

6. 6

   Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbly.

7. 7

   Let stand for 5-10 minutes before serving.