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Shepherd's Pie is a classic dish known for its comforting layers and rich flavors. Traditionally made with meat, this Hearty Savory Lentil and Vegetable Shepherd's Pie reimagines the beloved recipe, making it suitable for both vegans and meat-eaters alike. It is a nutritious, hearty meal that is perfect for family gatherings or cozy evenings at home. By incorporating lentils as a primary protein source, this dish not only offers a robust taste but also presents numerous health benefits. The variety of vegetables included allows for a customizable experience, encouraging readers to explore their favorite combinations.

Savory Lentil and Vegetable Shepherd's Pie

Discover the ultimate comfort food with this Hearty Savory Lentil and Vegetable Shepherd's Pie. Perfect for vegans and meat-lovers alike, this dish features a delicious blend of lentils and a variety of vegetables, creating a rich, nutritious filling that's sure to satisfy. Topped with creamy mashed potatoes, it's an easy recipe that brings warmth to family gatherings or cozy dinners at home. Enjoy exploring customizable flavors while embracing healthier eating habits.
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Ingredients
  

1 cup dried green or brown lentils, rinsed

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup mushrooms, chopped

1 cup frozen peas

1 tablespoon tomato paste

2 tablespoons soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and black pepper, to taste

4 large potatoes, peeled and cubed

1/4 cup milk or plant-based milk

3 tablespoons butter or vegan butter

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the lentils: In a pot, add lentils and cover with water. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes until tender, then drain and set aside.

    Prepare the vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté for 2-3 minutes until translucent.

      Add remaining vegetables: Stir in diced carrots, celery, and mushrooms. Sauté for about 5-7 minutes until softened.

        Combine filling: Add cooked lentils, frozen peas, tomato paste, soy sauce, thyme, rosemary, smoked paprika, salt, and pepper. Mix well and cook for another 5 minutes. Remove from heat.

          Make the mashed potatoes: In a separate pot, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot. Add milk and butter, then mash until creamy and smooth. Season with salt and pepper to taste.

            Assemble the pie: Preheat your oven to 400°F (200°C). In a baking dish, layer the lentil and vegetable filling evenly. Spread the mashed potatoes on top, smoothing them out with a spatula.

              Bake: Place the assembled shepherd's pie in the oven and bake for 25-30 minutes, or until the top is golden brown.

                Garnish & serve: Once done, let it cool for 5-10 minutes before serving. Garnish with fresh parsley for an extra touch of flavor. Enjoy your savory shepherd's pie!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings