Lentil Shepherd's Pie

A comforting vegetarian take on Shepherd's Pie, with a savory lentil filling and a creamy mashed potato topping.

By RecipeBoss

Servings

Time Required

1 hr 10 min

Ingredients

1.5 cup lentils

3 cup vegetable broth

1 medium onion

3 cloves garlic

2 medium carrots

1 cup peas

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tbsp olive oil

2 lbs potatoes

0.5 cup milk

4 tbsp butter

1.5 tsp salt

0.75 tsp black pepper

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1
Preheat oven to 375°F. Peel and chop potatoes. Boil in salted water until tender, about 15-20 minutes. Drain.
15 min
2
While potatoes cook, rinse lentils. Finely chop onion, mince garlic, and dice carrots.
3
Heat olive oil in a large skillet over medium-high heat. Add onion and carrots. Sauté for 5-7 minutes until softened.
5 min
4
Add minced garlic and tomato paste. Cook for 1 minute until fragrant.
5
Stir in the rinsed lentils, vegetable broth, Worcestershire sauce, 1 tsp salt, and 0.5 tsp black pepper. Bring to a simmer. Reduce heat, cover, and cook for 20-25 minutes, or until lentils are tender and liquid is mostly absorbed.
20 min
6
Stir the peas into the lentil mixture.
7
Mash the drained potatoes with milk, butter, 0.5 tsp salt, and 0.25 tsp black pepper until smooth and creamy.
8
Spread the lentil mixture evenly in a baking dish. Top with the mashed potatoes, spreading to cover completely. Create texture on top with a fork if desired.
9
Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
20 min

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