Description
A hearty and comforting meatless shepherd’s pie made with lentils and a variety of vegetables, perfect for a cozy meal.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups mashed potatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.
- In a skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add garlic, peas, thyme, rosemary, salt, and pepper to the skillet. Cook for another 2-3 minutes.
- Combine the cooked lentils with the vegetable mixture and stir well.
- Spread the lentil and vegetable mixture in a baking dish and top with mashed potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add any other vegetables you like.
- This dish can be made ahead of time and reheated.
- For a creamier topping, mix in a little butter or cream into the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg