In the realm of comforting meals, few dishes evoke the same sense of warmth and nostalgia as Shepherd’s Pie. Traditionally made with ground meat and topped with creamy mashed potatoes, this hearty dish has been a staple on dinner tables for generations. But what if we told you there’s a delicious vegetarian version that’s just as satisfying? Enter: Cozy Lentil Shepherd’s Pie.
This vegetarian twist on the classic Shepherd’s Pie is a celebration of wholesome ingredients and hearty flavors. By swapping out the meat for protein-rich lentils and loading up on vegetables, we’ve created a dish that’s not only delicious but also nutritious and comforting.
For the Lentil Filling:
– 1 cup dry green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup frozen peas
– 1 cup corn kernels (fresh, frozen, or canned)
– 2 tablespoons tomato paste
– 2 tablespoons soy sauce or tamari
– 1 tablespoon Worcestershire sauce (optional)
– 2 tablespoons all-purpose flour (or gluten-free flour for GF version)
– 1 cup vegetable broth or water
For the Mashed Potato Topping:
– 2 lbs potatoes (such as Russet or Yukon Gold), peeled and diced
– 1/4 cup unsalted butter or vegan butter
– 1/2 cup milk (dairy or plant-based)
– Salt and pepper to taste
**Instructions:**
1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or a large oven-safe skillet.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened.
4. Add the minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper to the skillet. Cook for another 1-2 minutes, until fragrant.
5. Stir in the cooked lentils, frozen peas, corn kernels, tomato paste, soy sauce or tamari, and Worcestershire sauce (if using). Cook for 2-3 minutes, stirring occasionally.
6. In a small bowl, whisk together the flour and vegetable broth (or water) until smooth. Pour this mixture into the skillet with the lentil and vegetable filling. Stir well to combine, then simmer for 5-7 minutes, or until the mixture has thickened slightly. Remove from heat.
7. Meanwhile, cook the diced potatoes in a large pot of boiling water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
8. Add the butter and milk to the pot with the cooked potatoes. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
9. Transfer the lentil and vegetable filling to the prepared baking dish or skillet. Spread the mashed potatoes evenly over the top of the filling.
10. Place the baking dish or skillet in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden and the filling is bubbly around the edges.
11. Remove from the oven and let cool for a few minutes before serving. Enjoy your cozy Lentil Shepherd’s Pie!
This vegetarian twist on a classic comfort food dish is sure to warm you up on chilly evenings. Enjoy the hearty lentil and vegetable filling topped with creamy mashed potatoes for a satisfying and nutritious meal!
NutriFoody Wholly Holism 