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- 1 cup green or brown lentils, rinsed - 4 cups vegetable broth - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 tablespoon tomato paste - 2 tablespoons soy sauce or tamari - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 4 large potatoes, peeled and cubed - 1/4 cup almond milk (or any plant-based milk) - 2 tablespoons vegan butter (optional)

Savory Lentil and Vegetable Shepherd's Pie

Discover the comforting flavors of Hearty Savory Lentil & Vegetable Shepherd's Pie, a delicious plant-based twist on a classic favorite. Packed with nutritious lentils and colorful vegetables like carrots, peas, and celery, this dish offers a wholesome meal that's rich in protein and fiber. With creamy mashed potatoes topping the savory filling, it's perfect for any occasion. Dive into the world of nourishing plant-based cooking and share this delightful dish with family and friends.
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

4 cups vegetable broth

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 bell pepper, diced (any color)

1 cup peas (fresh or frozen)

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

4 medium potatoes, peeled and cubed

1/4 cup milk (dairy or plant-based)

2 tablespoons butter (or vegan alternative)

Chopped fresh parsley for garnish (optional)

Instructions
 

Cook the Lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender. Drain excess liquid if needed and set aside.

    Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent. Stir in minced garlic, and cook for another 1 minute.

      Add the Remaining Vegetables: Add diced carrots, celery, and bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

        Season and Combine: Stir in the cooked lentils, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Add the peas and mix well. Allow the filling to cook for an additional 5 minutes, then remove from heat.

          Prepare the Mashed Potatoes: While the filling is cooking, place the peeled potatoes in a separate pot, cover with water, and bring to a boil. Cook for about 15-20 minutes until they are fork-tender. Drain and return to the pot.

            Mash the Potatoes: Add milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

              Assemble the Pie: Preheat the oven to 400°F (200°C). In a large baking dish, spread the lentil and vegetable mixture evenly. Carefully top with the mashed potatoes, spreading it out with a spatula to cover the filling completely.

                Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the mashed potatoes are slightly golden and the filling is bubbling.

                  Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped parsley if desired. Serve warm and enjoy your delicious Shepherd's Pie!

                    Prep Time, Total Time, Servings: 20 mins | 1 hour | 6 servings