Lentil Shepherd’s Pie
A hearty and comforting dish, this Lentil Shepherd’s Pie is a delicious combination of lentils and vegetables topped with creamy mashed potatoes.
Ingredients - Serves 6
- Salt and pepper - To taste
- Butter - 2 tablespoons
- Milk - 1/4 cup
- Potatoes - 4 large, peeled and chopped
- Thyme - 1 teaspoon, dried
- Worcestershire sauce - 1 tablespoon
- Tomato paste - 2 tablespoons
- Vegetable broth - 2 cups
- Green lentils - 1 cup, rinsed and drained
- Garlic - 2 cloves, minced
- Carrots - 2, chopped
- Onions - 1 large, chopped
- Olive oil - 2 tablespoons
Let's Get Started
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium heat. Add the onions, carrots, and garlic and cook until softened.
- Add the lentils, vegetable broth, tomato paste, Worcestershire sauce, and thyme. Bring to a boil, then reduce the heat and simmer until the lentils are tender.
- While the lentils are cooking, boil the potatoes until tender. Drain and mash with the milk and butter. Season with salt and pepper.
- Spread the lentil mixture in a baking dish. Top with the mashed potatoes.
- Bake for 20-25 minutes, or until the potatoes are golden and the pie is heated through.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 10g
- Carbs: 50g
- Protein: 15g
- Sodium: 500mg
- Sugar: 8g