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Description
A hearty vegetarian version of shepherd’s pie made with lentils and vegetables topped with creamy mashed potatoes.
Ingredients
- 1 cup dried lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 1 cup frozen peas
- 4 large potatoes, peeled and cubed
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Cook lentils in vegetable broth until tender, about 20 minutes. Drain excess liquid.
- Heat olive oil in a pan. Sauté onion, carrots, celery, and garlic until soft.
- Add thyme, rosemary, cooked lentils, and peas. Stir well and season with salt and pepper.
- Boil potatoes until tender. Mash with milk, butter, salt, and pepper.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake at 375°F for 25 minutes until golden.
Notes
- You can substitute sweet potatoes for regular potatoes.
- Add grated cheese on top before baking for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British