Savory Lentil and Vegetable Shepherd’s Pie

Shepherd's Pie is a beloved comfort food that has warmed hearts and homes for generations. Traditionally made with minced meat and topped with creamy mashed potatoes, this dish embodies the essence of hearty home cooking. However, as dietary preferences evolve, so too does this classic recipe. Enter the Hearty Savory Lentil and Vegetable Shepherd's Pie: a delightful plant-based twist that retains all the warmth and satisfaction of the original while embracing a more nutritious and compassionate approach to meal preparation.

Savory Lentil and Vegetable Shepherd’s Pie

Discover the comforting flavors of Hearty Savory Lentil and Vegetable Shepherd's Pie, a delicious plant-based twist on a classic favorite. Packed with nutritious lentils and a vibrant mix of vegetables, this dish delivers both taste and health benefits, making it perfect for any meal. With creamy mashed potatoes on top, this recipe offers a satisfying option that aligns with vegetarian and vegan lifestyles. Make it for your next family dinner and enjoy a wholesome, hearty meal!

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Ingredients

For the Lentil Filling:

1 cup brown lentils, rinsed and drained

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, chopped

3 cloves garlic, minced

1 cup mushrooms, diced

1 cup frozen peas

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon black pepper

2 cups vegetable broth

1 tablespoon olive oil

For the Mashed Potato Topping:

4 medium potatoes, peeled and chopped

1/4 cup unsweetened almond milk (or any milk of choice)

2 tablespoons vegan butter or regular butter

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Mashed Potato Topping:

- In a large pot, bring enough water to cover the potatoes to a rolling boil. Add the peeled and chopped potatoes. Cook for about 15-20 minutes or until fork-tender. Drain well and return the drained potatoes to the pot.

- Add the almond milk and vegan butter to the potatoes. Use a potato masher or fork to mash until smooth and creamy. Season with salt to taste and set aside to keep warm.

Cook the Lentil Filling:

- In a spacious skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for approximately 5-7 minutes, or until the vegetables begin to soften and the onion turns translucent.

- Stir in the minced garlic and diced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender and have released some moisture.

- Add the rinsed lentils, tomato paste, soy sauce (or tamari), dried thyme, smoked paprika, and black pepper to the skillet. Mix everything together until well combined.

- Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and allow it to simmer for 25-30 minutes, or until the lentils are tender and the filling has thickened to a stew-like consistency. In the last 5 minutes of cooking, gently fold in the frozen peas.

Assemble the Shepherd's Pie:

- Preheat your oven to 400°F (200°C).

- Spread the flavorful lentil and vegetable filling evenly in a greased 9x9 inch baking dish or a casserole dish of similar size.

- Carefully spoon the creamy mashed potatoes on top of the lentil mixture, spreading them evenly with a spatula. To create an appealing texture, use a fork to gently swirl and create peaks on the surface.

Bake:

- Place the assembled Shepherd's Pie in the preheated oven. Bake for 25-30 minutes or until the top is golden brown and the edges are bubbling, signaling that it's ready.

Garnish and Serve:

- Once baked, remove the Shepherd's Pie from the oven and allow it to cool for a few minutes before serving. Just before serving, sprinkle fresh chopped parsley over the top for a burst of color and flavor. Enjoy your hearty and satisfying meal!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings