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Comforting Lentil Shepherd's Pie

A hearty and nutritious vegetarian shepherd's pie featuring protein-packed lentils topped with creamy Yukon Gold mashed potatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Lentil Filling
  • 1 cup dried brown lentils, rinsed 190 g
  • 3 cups vegetable broth 720 ml
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 tbsp tomato paste
Potato Topping
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed 680 g
  • 1/4 cup milk
  • 2 tbsp unsalted butter
  • 1/2 tsp salt

Equipment

  • Large pot
  • Skillet
  • 9-inch baking dish
  • Potato masher

Method
 

Cooking Process
  1. Simmer lentils in vegetable broth for 25 minutes until tender.
  2. Boil potatoes in salted water for 15 minutes until soft.
  3. Drain potatoes and mash with milk and butter until smooth.
  4. Preheat oven to 400°F.
  5. Sauté onions and carrots in olive oil until soft.
  6. Stir in garlic and thyme for 1 minute.
  7. Add tomato paste and cook until it darkens.
  8. Fold in cooked lentils and season with salt.
  9. Transfer mixture to a 9-inch baking dish.
  10. Top with mashed potatoes and bake for 20 minutes until golden.

Notes

Store leftovers in the fridge for up to 4 days. Freeze for up to 2 months and thaw before reheating in the oven.