Description
Savor the warmth of a hearty Vegetarian Shepherd’s Pie, where vibrant vegetables and protein-packed lentils unite under a creamy, golden mashed potato topping. Perfect for chilly evenings or family gatherings, this comforting dish promises to delight everyone at the table. Easy to prepare and fully customizable, it’s a meal that invites laughter and love.
Ingredients
Scale
- 4 medium starchy potatoes (about 2 lbs), peeled and chopped
- 1 cup carrots, diced
- 1 cup frozen green peas
- 1 cup cremini mushrooms, diced
- 1 can (15 oz) lentils, drained and rinsed
- 2 cups low-sodium vegetable broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- 2 tbsp olive oil
- 4 tbsp butter (for mash)
Instructions
- Prepare your ingredients: Chop the potatoes into even chunks. Rinse lentils if using dry.
- Cook the vegetables: In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add carrots and mushrooms; cook until tender.
- Add lentils and broth: Stir in cooked lentils and vegetable broth with thyme and rosemary. Simmer for about 10 minutes.
- Create the mashed potatoes: Boil potatoes in salted water until fork-tender. Drain, return to pot, add butter, and mash until creamy.
- Assemble your pie: Spread vegetable-lentil mixture evenly in a baking dish; top with mashed potatoes, smoothing out the surface.
- Bake until golden: Preheat oven to 400°F (200°C). Bake for about 25-30 minutes or until the top is golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg