Veggie and Lentil Shepherds Pie
This vegetarian twist on a classic shepherd's pie is packed with hearty lentils, vegetables, and topped with creamy mashed potatoes.
Ingredients - Serves 6
- Cheddar cheese - 1 cup, shredded
- Milk - 1/2 cup
- Butter - 4 tablespoons
- Potatoes - 4 large, peeled and cubed
- Salt and pepper - To taste
- Thyme - 1 teaspoon
- Worcestershire sauce - 1 tablespoon
- Tomato paste - 2 tablespoons
- Vegetable broth - 1 cup
- Frozen peas - 1 cup
- Garlic - 3 cloves, minced
- Onion - 1, diced
- Celery - 2 stalks, diced
- Carrots - 2, diced
- Lentils - 1 cup, cooked
Let's Get Started
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat some oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
- Add the cooked lentils, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper to the skillet. Stir well to combine and simmer for 10 minutes.
- Meanwhile, in a separate pot, boil the peeled and cubed potatoes until tender. Drain the potatoes and return them to the pot.
- Add butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Transfer the lentil and vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
- Sprinkle shredded cheddar cheese over the mashed potatoes.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 8g