Easy Lentil Shepherd's Pie Recipe

Ingredients

• 1 cupGreen or Brown Lentils
• 4 cupsVegetable Broth
• 2, dicedCarrots
• 2, dicedCelery Stalks
• 1, choppedOnion
• 3, mincedGarlic Cloves
• 2 lbsPotatoes (Russet or Yukon Gold)
• 1/2 cupMilk or Plant-based Milk
• 2 tbspButter or Vegan Butter
• 2 tbspTomato Paste
• 1 tbspWorcestershire Sauce (vegan if preferred)
• 1/2 cupFrozen Peas

Nutrition

Per serving, estimated

Calories

420 kcal

Protein

18 g

Carbs

55 g

Fat

15 g

Steps

1. 1

   Preheat oven to 375°F (190°C). Boil potatoes until very tender, then mash with milk, butter, salt, and pepper until creamy. Set aside.

2. 2

   Rinse lentils. In a large pot, sauté onion, carrots, and celery in a little oil until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.

3. 3

   Stir in tomato paste and cook for 2 minutes. Add lentils, vegetable broth, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender and most liquid is absorbed.

4. 4

   Stir in frozen peas and cook for another 2-3 minutes. Season the lentil mixture with salt and pepper to taste.

5. 5

   Transfer the lentil mixture to an oven-safe baking dish (approx. 9x13 inch).

6. 6

   Carefully spoon the mashed potatoes over the lentil mixture, spreading evenly to cover completely. You can rough up the top with a fork for texture.

7. 7

   Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly. Let stand for a few minutes before serving.