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Healthy Lentil Shepherd’s Pie

Healthy Lentil Shepherd’s Pie

This vegetarian dish is full of amazing flavor and great texture!
5 from 1 vote
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Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 SERVINGS
Calories: 173kcal
Author: Katherine - Yummfully

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

Calories: 173kcal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 623mg | Potassium: 428mg | Fiber: 8g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 21mg | Calcium: 2mg | Iron: 16mg