Lentil and Vegetable Shepherd's Pie
This comforting Lentil and Vegetable Shepherd's Pie is a hearty, vegetarian twist on the classic dish. Packed with protein-rich lentils and a medley of colorful vegetables, it's topped with creamy mashed potatoes for a satisfying meal that is perfect for any occasion.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 carrots carrots, diced
- 1 cup frozen peas
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1. In a medium pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until lentils are tender.
- 2. While the lentils are cooking, heat a large skillet over medium heat. Add diced onions and carrots, sautéing until softened, about 5-7 minutes.
- 3. Stir in the cooked lentils, frozen peas, thyme, salt, and black pepper into the skillet. Mix well and cook for an additional 5 minutes.
- 4. Meanwhile, boil the cubed potatoes in a separate pot until tender, about 15 minutes. Drain and return to pot.
- 5. Mash the potatoes with milk and butter until smooth. Spread the lentil and vegetable filling into a baking dish, and top with the mashed potatoes. Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until golden on top.
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