Description
Vegetarian Shepherd’s Pie is the ultimate comfort food, offering a delightful blend of earthy lentils, vibrant vegetables, and creamy mashed potatoes, all baked to golden perfection. This heartwarming dish is not only easy to prepare but also impresses both vegetarians and meat-lovers alike. Perfect for cozy family dinners or gatherings, it’s a meal that evokes warmth and togetherness.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup frozen peas
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water until clear. Dice carrots, celery, onion, and mince garlic.
- In a large skillet over medium heat, heat olive oil. Sauté onions until translucent, then add garlic, carrots, and celery until tender.
- Stir in rinsed lentils and vegetable broth. Season with salt, pepper, thyme, and rosemary. Simmer for about 25 minutes until lentils are tender.
- Mix in frozen peas just before removing from heat.
- Boil peeled potatoes in salted water until fork-tender (about 15-20 minutes). Drain and mash with butter or milk until smooth.
- Preheat oven to 400°F (200°C). Spread the lentil mixture in a baking dish, topped with mashed potatoes. Bake for 30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg