Savory Lentil and Vegetable Shepherd’s Pie

There’s something inherently comforting about a warm, hearty meal that envelops you like a cozy blanket, and few dishes embody this sentiment better than Shepherd's Pie. Traditionally a meat-based dish topped with creamy mashed potatoes, Shepherd's Pie has evolved over the years to accommodate various dietary preferences and lifestyles. At the heart of this adaptation is the Hearty Savory Lentil and Vegetable Shepherd's Pie, a wholesome alternative that swaps out meat for nutrient-dense lentils and a medley of vegetables. This dish not only satisfies the palate but also nourishes the body, making it an excellent choice for vegetarians and anyone looking to incorporate healthier options into their diet.

Savory Lentil and Vegetable Shepherd’s Pie

Warm up your dinner routine with this Hearty Savory Lentil and Vegetable Shepherd's Pie, a comforting twist on the classic dish. This nutritious recipe replaces meat with protein-packed lentils and a colorful mix of veggies, perfect for vegetarians and health-conscious eaters. Enjoy it as a weeknight meal or a showstopper at gatherings. With rich flavors and wholesome ingredients, this dish promises satisfaction and warmth for any occasion.

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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 your preference)

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, fill with water and bring it to a rolling boil. Add the peeled and chopped potatoes, cooking until they are tender, approximately 15-20 minutes. Once cooked, drain the potatoes and return them to the pot.

- Pour in the almond milk and add the vegan butter. Using a potato masher, blend the ingredients until the potatoes are smooth and creamy. Season with salt according to your taste preferences and set aside.

Cook the Lentil Filling:

- Heat olive oil in a large skillet over medium heat. Add the onions, carrots, and celery, sautéing for about 5-7 minutes, or until they begin to soften and the onions turn translucent.

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

- Incorporate the rinsed lentils, tomato paste, soy sauce, dried thyme, smoked paprika, and black pepper. Mix all the ingredients thoroughly.

- Gradually 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 mixture has thickened to your liking. In the last 5 minutes of cooking, fold in the frozen peas to heat through.

Assemble the Shepherd's Pie:

- Preheat your oven to 400°F (200°C).

- Evenly spread the lentil and vegetable filling into a 9x9 inch baking dish or a similarly sized casserole dish.

- Generously layer the creamy mashed potatoes on top of the lentil filling, smoothing it out evenly. To enhance texture and crispiness, use a fork to create patterns on the surface.

Bake:

- Transfer the assembled Shepherd's Pie to the preheated oven and bake for about 25-30 minutes. The top should turn a lovely golden brown while the edges bubble delightfully.

Garnish and Serve:

- Once baked, remove from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and added flavor. Enjoy your hearty and comforting meal!

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