Go Back
Hearty Lentil and Vegetable Shepherd’s Pie
Print Recipe Pin Recipe
Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large skillet
  • Medium pot
  • 8x8 baking dish
  • Potato masher

Ingredients
  

  • 1 cup green lentils, rinsed
  • 4 medium potatoes, peeled and cubed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 cup vegetable broth
  • 2 tablespoons butter
  • 1/4 cup milk
  • Salt and black pepper to taste

Instructions
 

  • Place the lentils in a medium pot, cover with water, and simmer for 20 minutes until tender. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook for 8 minutes until the vegetables soften.
  • Stir the tomato paste and thyme into the skillet. Add the cooked lentils, vegetable broth, and frozen peas. Season with salt and pepper, then simmer for 5 minutes until the mixture thickens slightly.
  • While the filling simmers, boil the potatoes in a pot of salted water for 12 minutes until fork-tender. Drain, then mash with the butter and milk until smooth. Season with salt and pepper.
  • Spread the lentil filling into an 8x8 baking dish. Spoon the mashed potatoes over the top and smooth with a spatula. Bake at 400°F for 20 minutes until the potato topping turns lightly golden.

Notes

Let the pie rest for 10 minutes after baking so the filling sets and slices hold their shape. If making ahead, assemble the dish up to the baking step and refrigerate overnight, then add 10 extra minutes to the bake time. Leftovers reheat well in a 350°F oven for 15 minutes.
Course: Main Course
Cuisine: British
Equipment: Large skillet, Medium pot, 8x8 baking dish, Potato masher