Easy Lentil Shepherd’s Pie (vegetarian) Recipe

Discover a flavorful Vegetarian Shepherds Pie, combining wholesome lentils, robust vegetables, and silky mashed potatoes. This Tasty Vegetarian Recipes creation marries nutrient-rich legumes with a medley of garden-fresh flavors. A perfect Plat Healthy option, this dish offers satisfying comfort in every bite while proving equally appealing as a meatless dinner.

I recently tried a recipe for an Easy Lentil Shepherds Pie that turned out to be a nutritious and hearty meal. I used 1 cup dried brown or green lentils and 2 cups low-sodium vegetable broth to create a protein rich filling that’s perfect for a meatless dinner.

I also added diced onion, chopped carrots, and celery to pack in extra vitamins and fiber. The garlic, canned diced tomatoes, and tomato paste bring a depth of flavor while the vegetarian Worcestershire sauce, dried thyme and rosemary give it a robust finish.

I mixed in frozen peas for a touch of sweetness and color too. The mashed potato topping, made from 2 lbs potatoes, milk and butter, not only adds creaminess but also some additional carbs for energy.

It’s a comforting, simple dish that is perfect if you’re looking for a healthy, meatless main dish option.

Why I Like this Recipe

I really love how this recipe feels like a warm hug on a chilly day. First off, the mix of hearty lentils and tender veggies satisfies my craving for a filling, nutritious meal. I also like that the mashed potatoes on top add a creamy, comforting touch that just makes everything taste even better.

Another reason I adore this recipe is that its super simple to prepare; it doesn’t take forever to cook and there’s some room for experimenting with spices or veggies if I’m feeling creative. Lastly, it reminds me of home cooking, where even if it’s a bit messy or imperfect, it still tastes amazing and makes me feel good inside.

Ingredients

• Lentils: Packed with protein, fiber, and healthy carbs making a hearty base.
• Onion: Provides savory flavor and antioxidants, juicing up every bite.
• Carrots: Bring a touch of sweetness and vitamin A for strong vision.
• Potatoes: Offer comforting carbohydrates and creamy texture to uplift the dish.
• Diced Tomatoes: Add tang, moisture, and a boost of vitamins for balance.
• Peas: Give little bursts of sweetness, protein, and fiber in every spoonful.
• Garlic: Intensifies the flavor, offers immune benefits and a delicious aroma.
• Celery: Adds crunch, slight bitterness and helps balance the herb flavors.
• Tomato Paste: Deepens the tomato flavour with a rich and tangy accent.

Ingredient Quantities

• 1 cup dried brown or green lentils
• 2 cups low-sodium vegetable broth
• 1 large onion, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce (make sure its the vegetarian version)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 cup frozen peas
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 lbs potatoes, peeled and cubed
• 1/4 cup milk
• 3 tablespoons butter or vegan butter
• Additional salt and pepper for the mashed potatoes

How to Make this

1. Preheat your oven to 400°F. Peel and cube the potatoes, then boil them in salted water until they are just tender.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, chopped carrots and diced celery, and cook until they begin to soften.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the dried lentils and pour in the vegetable broth. Mix in the diced tomatoes, tomato paste, and the vegetarian Worcestershire sauce.

5. Sprinkle in the dried thyme and rosemary and season with a bit of salt and pepper. Let everything simmer for about 25-30 minutes or until the lentils are tender.

6. With about 5 minutes left on the simmer, stir in the frozen peas so they warm through.

7. Drain the potatoes and then mash them with the milk and butter (or vegan butter). Add extra salt and pepper to taste.

8. Spoon the lentil mixture into a baking dish, then carefully spread the mashed potatoes on top.

9. Place the dish in the oven and bake for 20 minutes until the edges of the filling are bubbly and the mashed potatoes begin to get a light golden color.

10. Remove from the oven and let it cool for a few minutes before serving. Enjoy your easy lentil shepherds pie!

Equipment Needed

1. Preheated oven
2. Large pot (for boiling the cubed potatoes)
3. Large skillet (for cooking the veggies and lentils)
4. Baking dish
5. Knife (for dicing and chopping)
6. Cutting board
7. Wooden spoon or spatula (for stirring)
8. Colander (for draining the potatoes)
9. Potato masher
10. Measuring cups and spoons

FAQ

Easy Lentil Shepherd’s Pie (vegetarian) Recipe Substitutions and Variations

• If you dont have low-sodium vegetable broth, you can mix 2 cups of water with a vegetable bouillon cube or powder to get a similar flavor.
• If you’re out of tomato paste, you might double the amount of diced tomatoes and let it simmer longer to thicken up the sauce.
• If you can’t find the vegetarian Worcestershire sauce, try mixing a bit of soy sauce with a splash of apple cider vinegar for a tangy kick.
• If you want a substitute for butter, you can use an equal amount of dairy free margarine or even coconut oil for a different twist.

Pro Tips

1. Try to warm up the spices in the olive oil for a minute before you add the veggies. That extra step can really boost the flavor and make the whole dish taste richer.

2. Make sure to rinse the lentils really well before you cook them so you dont get any dusty bits in your stew. It makes a big difference in the final flavor.

3. When you’re mashing the potatoes dont overmix them. Leaving a few lumps in there actually gives the topping a nice, rustic feel that goes great with the filling.

4. Let the dish sit for a few minutes after you take it out of the oven. It helps all the flavors settle in and makes it a lot easier to serve without it falling apart.