Description
A hearty and comforting lentil shepherd’s pie packed with vegetables.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup frozen peas
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, cook lentils in vegetable broth until tender.
- In a skillet, heat olive oil and sauté onion, carrots, and celery until soft.
- Add garlic, thyme, and rosemary; cook for 1 minute.
- Stir in cooked lentils and peas; season with salt and pepper.
- Transfer the mixture to a baking dish.
- Spread mashed potatoes on top of the lentil mixture.
- Bake for 25-30 minutes until golden brown.
Notes
- Use any vegetables you have on hand.
- For creamier mashed potatoes, add butter or milk.
- This dish can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil shepherd's pie, vegan shepherd's pie, comfort food