This vegetarian dish is full of amazing flavor and great texture. The filling is made with lentils instead of meat, onions, carrots, mushrooms, peas, and celery, and the top is creamy mashed potatoes that you can make with margarine instead of butter and plant-based milk or coconut cream. Adding mustard powder and oregano makes for a tastier filling!
Ingredients for Lentil Shepherd’s Pie:
To make this vegetarian delight you need the following ingredients:
- Lentils (green or brown)
- Vegetable broth
- Olive oil
- Onion
- Mushrooms
- Carrot
- Celery
- Frozen peas
- Flour
- Tomato paste
- Red wine
- Dried oregano
- Mustard powder
- Fresh parsley
- Salt and pepper
- Mashed potatoes
How To Make Lentil Shepherd’s Pie:
- Cook the lentils in the vegetable broth for 25-30 mins
- Preheat the oven to 400 F. In a large skillet, heat the olive oil over medium-high heat and cook the onion, carrots, celery, and mushrooms until tender. Sprinkle the flour over the veggies and cook for one minute.
- Add the lentils with vegetable broth, tomato paste, red wine, frozen peas, oregano, chopped parsley, and mustard powder. Bring to a boil, reduce heat, and simmer for 10 minutes.
Place the lentil mixture in a deep pie dish and top with the mashed potatoes. Bake for 25-30 minutes or until the mashed potatoes are slightly browned.
Can I Use Canned Lentils Instead Of Cooking Them Myself?
If you are short on time, this is a fantastic idea. Drain and rinse them, add them to the sauteed veggies, and pour about ½ cup of vegetable broth into the mixture so you can make a sauce.
How To Store and Reheat Shepherd’s Pie?
Wait for the pie to cool down completely, and place the leftovers in an airtight container and the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or the oven.
Healthy Lentil Shepherd’s Pie
Equipment
- Knife and cutting board
- Large skillet
- Deep pie dish
- Oven
Ingredients
- 1 cup brown lentils (you can use green)
- 3 ½ cups vegetable broth
- 1 tbsp olive oil
- ½ cup onion, chopped
- 4 oz mushrooms, chopped
- ½ cup carrots small diced
- 1 celery rib, chopped
- ½ cup frozen peas
- ½ tbsp all-purpose flour
- ¼ cup red wine
- 3 tbsp tomato paste
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp mustard powder
- Salt and pepper to taste
- 2 cups mashed potatoes
Instructions
- Cook the lentils in the vegetable broth for 25-30 mins.
- Preheat the oven to 400 F. In a large skillet, heat the olive oil over medium-high heat and cook the onion, carrots, celery, and mushrooms until tender. Sprinkle the flour over the veggies, and cook for one minute.
- Add the lentils with the vegetable broth, tomato paste, red wine, frozen peas, chopped parsley, oregano, and mustard powder. Bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
- Place the lentil mixture in a deep pie dish and top with the mashed potatoes. Bake for 25-30 minutes or until the mashed potatoes are slightly browned.
Nutrition
Frequently Asked Questions
Can I Use Frozen Veggie Mix Instead Of Fresh Vegetables?
You can! Add them to the cooked lentils. This will save you a lot of chopping time!
Can I Omit The Red Wine?
You can. But I recommend you add a tablespoon of balsamic vinegar to add that extra flavor and acidity.
Is There a Quick Way To Make The Mashed Potato Topping?
Yes. You can either use instant mashed potatoes, store-bought, or make them ahead of time. This is a great recipe to make when you have leftover mashed potatoes too.
How Can I Make The Filling Thicker?
Do not add all the vegetable broth you cooked the lentils in. If you already made the filling and want to make it thicker, mix a cornstarch/water slurry (1 tsp cornstarch with 3 tbsp water) and add it to the mixture. Let it cook until thickened.
