Slow Cooker Lentil Shepherd’s Pie Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Cook for about 10 minutes, allowing the mixture to thicken slightly.

Transfer the lentil mixture to a baking dish, spreading it evenly.

Top the lentil mixture with the mashed potatoes, spreading them out to cover the entire surface.

Use a fork to create texture on the mashed potatoes for a crispy top.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.

Remove from the oven and let it cool for a few minutes before serving.

Equipment Needed

Spice Level:

Dietary