Description
A hearty vegetarian shepherd’s pie made with lentils and vegetables.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup peas
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, combine lentils and vegetable broth. Bring to a boil and simmer until lentils are tender.
- In a skillet, sauté onion, carrots, celery, and garlic until softened.
- Add peas, tomato paste, thyme, and rosemary to the skillet. Mix well.
- Combine the lentils with the vegetable mixture. Season with salt and pepper.
- Spread the lentil mixture in a baking dish. Top with mashed potatoes.
- Bake for 25-30 minutes until the top is golden.
Notes
- Use any vegetables you prefer.
- For a creamier topping, mix in some cheese with the mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian shepherd's pie, lentil pie, meatless shepherd's pie