Lentil Shepherd's Pie

Lentil Shepherd's Pie

A hearty and flavorful vegetarian take on the classic Shepherd's Pie, featuring a rich lentil and vegetable filling topped with creamy mashed potatoes.

By RecipeBoss
Servings
6
Time Required
1 hr 15 min

Ingredients

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1.5 cups green lentils
4 cups vegetable broth
2 tbsp olive oil
1 medium onion
2 medium carrots
2 medium celery stalks
3 cloves garlic
2 tbsp tomato paste
1 tsp dried thyme
0.5 tsp dried rosemary
1 tbsp Worcestershire sauce
1 tbsp cornstarch
2 tbsp water
1 cup frozen peas
2 lbs potatoes
4 tbsp butter
0.5 cup milk
1 tsp salt
0.5 tsp black pepper

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Instructions

  1. 1

    Rinse the green lentils under cold water.

  2. 2

    Heat the olive oil in a large pot or Dutch oven over medium heat.

  3. 3

    Dice the onion, carrots, and celery.

  4. 4

    Add the diced onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes.

    8 min

  5. 5

    Mince the garlic.

  6. 6

    Add the minced garlic and tomato paste to the pot and cook for 1 minute until fragrant.

  7. 7

    Stir in the rinsed lentils, vegetable broth, dried thyme, dried rosemary, and Worcestershire sauce.

  8. 8

    Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until lentils are tender.

    40 min

  9. 9

    In a small bowl, whisk together cornstarch and water to create a slurry.

  10. 10

    Stir the cornstarch slurry into the lentil mixture. Cook for 1-2 minutes until the sauce thickens.

    2 min

  11. 11

    Stir in the frozen peas and season with salt and pepper.

  12. 12

    While the lentil filling is simmering, peel and chop the potatoes.

  13. 13

    Boil the potatoes in salted water until tender, about 15-20 minutes.

    15 min

  14. 14

    Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth and creamy.

  15. 15

    Pour the lentil filling into a baking dish.

  16. 16

    Spread the mashed potatoes evenly over the lentil filling.

  17. 17

    Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the filling is bubbly.

    20 min

Perfect With

Steamed green beansSimple side saladCrusty bread