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Fall Lentil Shepherd’s Pie: A Cozy, Hearty Vegetarian Delight

Fall Lentil Shepherd's Pie
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A comforting vegetarian take on the classic shepherd’s pie, featuring hearty lentils and a savory vegetable filling.

Ingredients

Scale
  • 1 cup lentils
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 tablespoon tomato paste
  • 2 cups mashed potatoes
  • 1/2 cup frozen peas

Instructions

  1. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender.
  2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
  3. Add carrots and celery, cooking until softened. Stir in thyme, rosemary, and tomato paste.
  4. Add the cooked lentils and peas to the skillet, mixing well.
  5. Spread the lentil mixture in a baking dish and top with mashed potatoes.
  6. Bake at 375°F for 25-30 minutes until the top is golden.

Notes

  • This dish can be made ahead of time and stored in the refrigerator.
  • Feel free to add any other vegetables you have on hand.

Nutrition

Keywords: Fall Lentil Shepherd's Pie, vegetarian, comforting meal, hearty

Find it online: https://www.pickurplat.com/fall-lentil-shepherds-pie-a-cozy-hearty-vegetarian-delight/