Description
Lentil Shepherd’s Pie is a hearty, plant-based dish featuring savory lentils and vibrant vegetables, all topped with creamy mashed potatoes. Ideal for cozy dinners and meal prep.
Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 1 medium onion (finely chopped)
- 2 medium carrots (diced)
- 2 stalks celery (finely chopped)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium vegetable broth
- 4 medium potatoes (peeled and cubed)
- ¼ cup milk or dairy-free alternative
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until soft.
- Stir in garlic, thyme, and rosemary; cook for about one minute.
- Add lentils, diced tomatoes, and vegetable broth; bring to a boil, then reduce heat and simmer for about 25 minutes until lentils are tender.
- Meanwhile, boil potatoes until tender; drain and mash with milk, salt, and pepper.
- Assemble the pie by spreading the lentil mixture in a baking dish and topping it with mashed potatoes.
- Bake for 25 minutes until the top is golden brown.
Notes
- Customize by adding peas or other vegetables according to your preferences.
- For extra richness, consider adding a sprinkle of cheese on top before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg