Vegetarian Lentil Shepherd’s Pie with Mashed Potatoes

Vegetarian Lentil Shepherd’s Pie with Mashed Potatoes is a comforting and nutritious dish that is perfect for vegetarians and anyone looking to enjoy a hearty meal without meat. This recipe combines flavorful lentils, vegetables, and a creamy mashed potato topping to create a delicious casserole that everyone will love.

Ingredients

• 1 cup dried lentils (green or brown)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon thyme
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• 3 tablespoons butter or plant-based alternative
• 1/4 cup milk or plant-based milk
• Fresh parsley for garnish (optional)

Preparation Steps

Start by cooking the lentils. Rinse them thoroughly and cook in boiling water until tender, about 20-25 minutes. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add chopped onions, carrots, and celery. Cook until vegetables are softened, about 8 minutes. Stir in minced garlic and cook for another minute.

Add the cooked lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the skillet. Simmer for 15-20 minutes until the mixture thickens slightly. Adjust seasoning as needed.

While the lentil mixture simmers, prepare the mashed potatoes. Boil the chopped potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk until smooth and creamy.

Preheat your oven to 375°F (190°C). Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly over the top. Use a fork to create a textured surface for a crispy topping.

Bake in the preheated oven for 20-25 minutes, until the top is golden brown. Garnish with fresh parsley if desired. Serve hot and enjoy this hearty vegetarian dish.