A comforting vegetarian version of the classic shepherd’s pie, filled with tender lentils in a rich gravy, topped with creamy mashed potatoes, and baked until golden and bubbly. Perfect for a cozy meal!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Ingredients:
- 1 cup brown or green lentils
- 3-4 cups vegetable broth (or beef broth for non-vegetarian version)
- 2 teaspoons olive oil
- ½ cup chopped onion
- 1 cup chopped mushrooms (about 4 oz)
- 1 carrot, chopped
- 1 rib celery, chopped
- ½ cup frozen peas, thawed
- ½ tablespoon all-purpose flour
- 3 tablespoons red wine
- 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire if desired)
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- 2 ½ cups prepared mashed potatoes
Instructions:
- Preheat oven to 400°F.
- In a saucepan, combine lentils and 3 cups of broth. Bring to a boil, reduce heat to simmer, and cook for 20-25 minutes or until lentils are tender.
- In a pan, heat olive oil and sauté onion, mushrooms, carrot, and celery over medium heat until softened. Stir in flour and cook for 1 minute.
- Add lentils and broth, red wine, Worcestershire sauce, tomato paste, and peas. Simmer uncovered for 10 minutes, adding more broth as needed to create a sauce. Stir in parsley and season with salt and pepper.
- Spoon lentil mixture into a deep-dish pie plate and top with mashed potatoes. Bake for 20-25 minutes, or until the potatoes are browned.
Notes:
- You can substitute fresh vegetables with 1 ½ cups of frozen vegetables.
- The sauce will thicken during baking and cooling, so adjust the broth as needed to keep a saucy consistency.
Nutrition (per serving):
- Calories: 270
- Carbohydrates: 50g
- Protein: 13g
- Fat: 2g
- Saturated Fat: 1g
- Sodium: 599mg
- Potassium: 907mg
- Fiber: 14g
- Sugar: 6g
- Vitamin A: 2318IU
- Vitamin C: 32mg
- Calcium: 44mg
- Iron: 4mg
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