1. What can I use instead of lentils in Shepherd's Pie?

If you're allergic to lentils or just prefer something different, good substitutes include chickpeas, black beans, or textured vegetable protein (TVP).

2. Can I prepare Lentil Shepherd's Pie in advance?

Yes, you can assemble the pie and either refrigerate it for up to two days or freeze it for up to 3 months before baking.

3. How can I make this recipe lower in carbohydrates?

Substitute the potato topping with mashed cauliflower or a blend of cauliflower and turnips to reduce the carbohydrate content.

4. What are some ways to spice up Lentil Shepherd's Pie without overwhelming the other flavors?

Add a pinche of cayenne pepper or diced jalapeños to the lentil mixture, or use spicy paprika for a subtle heat.

Lentil Shepherd's Pie Recipe: A Delicious, Step-by-Step

Description

Lentil Shepherd’s Pie is a comforting and hearty dish that’s perfect for a cozy meal. This plant-based version of the classic shepherd’s pie swaps out meat for lentils, delivering a rich and savory flavor packed with nutrients. Topped with a creamy layer of mashed potatoes, this dish is both satisfying and wholesome, ideal for both vegetarians and meat-lovers looking to explore plant-based options.

Ingredients

Scale

Ingredients:

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, chopped
1½ cups dried green lentils, rinsed
3 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 cups mashed potatoes (prepared with milk and butter)

Instructions

Prepare the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent.
- Mix in the carrots, celery, and mushrooms, cooking until they begin to soften, about 5 minutes.
Cook the Lentils:
- Stir in the lentils, vegetable broth, tomato paste, thyme, and rosemary.
- Bring the mixture to a boil, then lower the heat and simmer uncovered for about 25-30 minutes, or until the lentils are tender and most of the liquid is absorbed.
Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- Spoon the lentil mixture into a baking dish.
- Spread the mashed potatoes evenly over the lentil mixture, using a fork to create a textured top.
Bake:
- Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and crispy.

Notes

Lentil Choice: Green or brown lentils work best as they hold their shape well after cooking.
Mashed Potatoes: For a lighter version, you can make the mashed potatoes with olive oil and a bit of vegetable broth instead of milk and butter.
Make Ahead: The lentil mixture can be made ahead and stored in the refrigerator for up to two days before baking with the potato topping.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 350
Fat: 5g
Fiber: 12g
Protein: 18g