Description

This delicious Vegetarian Shepherd’s Pie (Lentils) is a comforting, meat-free main dish that’s perfect for weeknights. Packed with savory lentils, vegetables, and a creamy mashed potato topping, it’s a satisfying and easy-to-make meal.

Ingredients

– 1 cup brown lentils, rinsed

– 2 cups vegetable broth

– 1 tablespoon olive oil

– 1 onion, diced

– 2 carrots, peeled and diced

– 3 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper to taste

– 3 cups mashed potatoes

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Instructions

1. 1. Preheat the oven to 375°F.

2. 2. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until lentils are tender. Drain and set aside.

3. 3. In a skillet, heat the olive oil over medium heat. Add the onion and carrots and sauté for 5-7 minutes, until softened.

4. 4. Add the garlic, thyme, and rosemary and cook for 1 minute, until fragrant.

5. 5. Stir in the cooked lentils and season with salt and pepper to taste.

6. 6. Transfer the lentil mixture to a baking dish. Top with the mashed potatoes, spreading them evenly.

7. 7. Bake for 20-25 minutes, until the potatoes are lightly browned.

8. 8. Let cool for 5 minutes before serving. Enjoy!

Notes

For a creamier texture, mix a splash of plant-based milk or butter into the mashed potatoes. You can also add diced celery or other vegetables to the lentil filling.

Prep Time: 15
Cook Time: 40
Category: Main Course
Method: Baking
Cuisine: American