How To Make Vegetarian Lentil Shepherd’s Pie Recipe
A savory vegetarian version of the classic shepherd’s pie, using lentils as the base instead of meat.
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked lentils
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup frozen peas
- 4 cups mashed potatoes
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat the oven to 375°F.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
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Add the lentils, carrots, celery, thyme, salt, and pepper. Stir to combine.
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Pour the vegetable broth over the mixture and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
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Stir in the frozen peas and cook for an additional 5 minutes.
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Transfer the mixture to a 9-inch baking dish. Spread the mashed potatoes over the top of the lentil mixture.
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Sprinkle the Parmesan cheese over the top of the mashed potatoes.
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Bake for 25-30 minutes, or until the top is golden brown.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 459 kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 10mg
- Sodium : 627mg
- Total Carbohydrates : 78g
- Dietary Fiber : 17g
- Total Sugars : 9g
- Protein : 19g
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