Lentil Shepherd’s Pie
A hearty vegetarian shepherd’s pie of lentils, carrots, mushrooms and peas in a rich gravy under buttery mashed potatoes.
- Servings
- 6
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Oven
- 400°F205°C
Ingredients
For the topping
For the filling
Equipment
- Large pot
- Large skillet
- 9×13-inch or 3-quart baking dish23×33 cm or 3-quart baking dish
Instructions
Heat the oil in the skillet over medium heat. Cook the onion, carrots and mushrooms until soft and the mushroom liquid evaporates, 10 minutes. Stir in the garlic and tomato paste for 1 minute.
Add the lentils, broth, soy sauce, thyme and salt. Simmer, partly covered, until the lentils are tender and the liquid has thickened to a gravy, 30–35 minutes. Stir in the peas.
Meanwhile boil the potatoes in salted water until very tender, 15–18 minutes. Drain and mash with the butter, warm milk and salt.
Heat the oven to 400°F. Spread the lentil filling in the baking dish, top with the mash and rough up the surface with a fork.Heat the oven to 205°C. Spread the lentil filling in the baking dish, top with the mash and rough up the surface with a fork.
Bake until bubbling at the edges and golden on top, 20–25 minutes. Rest for 10 minutes before serving.
Notes
- Use plant milk and olive oil in the mash for a vegan pie.
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Nutrition estimate
- Calories
- 440
- Protein
- 16 g
- Carbs
- 67 g
- Fat
- 13 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
