Description
Vegetarian Shepherd’s Pie made with tender lentils simmered in a rich savory broth, topped with creamy mashed potatoes and baked until bubbly and golden.
Ingredients
Scale
- 1 cup brown or green lentils
- 3–4 cups vegetable broth
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup chopped mushrooms
- 1 carrot, chopped
- 1 rib celery, chopped
- 1/2 cup frozen peas, thawed
- 1/2 tablespoon all-purpose flour
- 3 tablespoons red wine
- 2 teaspoons vegetarian Worcestershire sauce
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- Salt
- Black pepper
- 2 1/2 cups prepared mashed potatoes
Instructions
- Preheat the oven to 400°F.
- Combine lentils and 3 cups of broth in a saucepan and bring to a boil, then reduce to a simmer, cover, and cook until tender.
- Cook onion, mushrooms, carrot, and celery in olive oil over medium heat until softened.
- Stir in the flour and cook briefly.
- Add cooked lentils with broth, red wine, Worcestershire sauce, and tomato paste.
- Stir in peas and simmer uncovered until slightly thickened, adding more broth if needed.
- Season with salt and black pepper and stir in parsley.
- Transfer the lentil mixture to a baking dish.
- Top evenly with mashed potatoes.
- Bake until bubbly and lightly browned.
Notes
- Fresh vegetables can be replaced with 1 1/2 cups frozen vegetables.
- The sauce will thicken as it bakes and cools.
- Additional broth can be added to reach the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole, Main Course
- Method: Baking
- Cuisine: American, Irish
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 599mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg