How To Make Easy Lentil Shepherd’s Pie
This savory vegetarian rendition of the shepherd’s pie has a rich, earthy taste from the lentils and mushrooms with a minty, spicy aftertaste.
- 1cupbrown lentils,or green lentils
- 4cupsvegetable broth,or beef broth if not making vegetarian
- 2tspolive oil
- 1cupmushrooms,chopped, about 4 oz
- 1rib celery,chopped
- ½cupfrozen peas,defrosted
- 3tbspred wine
- 2tspWorcestershire sauce,use vegetarian Worcestershire sauce if desired
- 3tbsptomato paste
- salt & pepper,to taste
- 2½cupsmashed potatoes,prepared
Preheat oven to 400 degrees F.
Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook for 20 to 25 minutes or until lentils is tender.
Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook for 1 minute more.
Add lentils, red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered for 10 minutes adding more broth as needed to create a sauce.
Stir in parsley and season with salt & pepper to taste.
Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20 to 25 minutes or until potatoes are browned.
- Calories: 255.96kcal
- Fat: 4.93g
- Saturated Fat: 0.88g
- Trans Fat: 0.11g
- Monounsaturated Fat: 1.94g
- Polyunsaturated Fat: 1.76g
- Carbohydrates: 42.24g
- Fiber: 6.42g
- Sugar: 4.38g
- Protein: 11.28g
- Sodium: 832.16mg
- Calcium: 54.75mg
- Potassium: 749.51mg
- Iron: 3.20mg
- Vitamin A: 158.62µg
- Vitamin C: 9.59mg
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