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Comforting Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup green or brown lentils rinsed
  • 3 cups vegetable broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 cup frozen peas
  • 1 cup corn fresh or frozen
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 4 large potatoes peeled and cubed
  • 1/4 cup milk dairy or plant-based
  • 2 tablespoons butter or vegan alternative

Method
 

  1. Prepare the lentils by cooking them in vegetable broth until tender, about 20-25 minutes.
  2. In a large skillet, heat oil and sauté the onion and garlic until translucent.
  3. Add the diced carrots and cook until slightly softened, about 5 minutes.
  4. Stir in the peas, corn, tomato paste, soy sauce, thyme, and pepper, mixing well.
  5. Add the cooked lentils to the vegetable mixture and stir to combine. Simmer for 5 minutes.
  6. Preheat your oven to 400°F (200°C).
  7. Boil the potatoes in salted water until tender, about 15 minutes.
  8. Drain the potatoes and mash them with milk and butter until smooth.
  9. Layer the lentil and vegetable filling in a baking dish and top with mashed potatoes.
  10. Bake in the preheated oven for 25-30 minutes or until the top is golden and the filling is bubbling.