Lentil Shepherd’s Pie: A Hearty Vegetarian Twist on a Classic
I’ve always loved a good shepherd’s pie, but as I’ve moved towards a more plant-based diet, I found myself craving a meatless version that still packed that comforting, savory punch. Enter this Lentil Shepherd’s Pie – it’s become my go-to when I want something warm, filling, and packed with flavor.
KEY INFO:
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 6
Difficulty level: Moderate
Dietary tags: Vegetarian, Vegan-optional
EQUIPMENT NEEDED:
• Large skillet or sauté pan
• Large pot for boiling potatoes
• Potato masher or ricer
• Ovenproof casserole dish
• Baking sheet (to catch any spills)
Pro tip: No masher? A fork will do in a pinch!
INGREDIENTS:
• 1 1/2 cups (300g) brown or green lentils, dry
• 5 large (1kg) white potatoes, peeled and cubed
• 2 large (300g) onions, diced
• 2 medium (200g) carrots, peeled and diced
• 2 cups (150g) mushrooms, diced
• 4 cloves garlic, minced
• 1/2 cup (75g) frozen peas
• 3 3/4 cups (900ml) vegetable broth
• 1/4 cup (60ml) milk or plant-based alternative
• 4 tbsp (60g) butter or vegan butter
• 1 tbsp (15ml) olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp tomato paste
• Salt and pepper to taste
METHOD:
1. Preheat your oven to 400°F (200°C). Trust me, you’ll want it nice and hot!
2. Boil those potatoes in salted water until they’re fork-tender, about 15 minutes. Drain and set aside.
3. While the potatoes are boiling, heat olive oil in a large skillet over medium heat. Toss in those onions, carrots, and mushrooms. Sauté until they’re starting to soften, about 5 minutes.
4. Add garlic, thyme, and rosemary. Cook until it smells amazing (about 1 minute).
5. Stir in lentils, tomato paste, and vegetable broth. Bring to a boil, then reduce heat and simmer for 35-40 minutes or until lentils are tender and most of the liquid has been absorbed.
6. Meanwhile, mash those potatoes with butter and milk until they’re creamy dreamy. Season with salt and pepper.
7. When the lentils are done, stir in the frozen peas and season to taste.
8. Transfer the lentil mixture to your casserole dish and top with the mashed potatoes. Use a fork to create some peaks and valleys – these will get deliciously crispy!
9. Bake for 20-25 minutes or until the top is golden brown and the edges are bubbling. If you’re feeling fancy, broil for the last 2 minutes for extra crispiness.
CRUCIAL TIPS:
• Don’t overcook your lentils – nobody likes mushy shepherd’s pie!
• Season, season, season! Taste as you go and adjust accordingly.
• Let it rest for 5-10 minutes before serving. It’ll be molten lava otherwise!
STORAGE AND SCALING:
This bad boy will keep in the fridge for up to 4 days. To reheat, pop it in a 350°F (175°C) oven until warmed through.
Want to feed a crowd? Double the recipe and use a larger baking dish. Just add an extra 5-10 minutes to the baking time.
COMMON MISTAKES:
• Undercooked lentils (crunchy = bad)
• Bland filling (be generous with those herbs!)
• Watery filling (let it simmer until thickened)
VARIATIONS:
• Sweet potato topping: Swap regular spuds for sweet potatoes for a vitamin A boost.
• Lentil medley: Mix red and green lentils for varied texture.
• Cheese lover’s dream: Sprinkle some sharp cheddar on top before baking.
There you have it – a Lentil Shepherd’s Pie that’ll make you forget all about the meaty version. It’s comfort food that loves you back, packed with protein, fiber, and enough flavor to make your taste buds do a happy dance. So grab your fork, dig in, and prepare for some serious plant-based bliss!
