Lentil Shepherd's Pie Recipe | Vegetarian

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and more flavorful.

Make 2 cups of French green lentils using a broth base instead of water, simmering with a bay leaf.

Boil 1.5 pounds of russet potatoes in salted water until tender, for making mashed potatoes.

Preheat the oven to 400°F.

In a medium saucepan over medium-high heat, add 2 tablespoons of olive oil and 0.5 cup of finely chopped white onion; sauté for about 2 minutes.

Add 1.5 cups of lentils to the onions and increase the heat slightly; mix well.

Stir in 2 tablespoons of tomato paste and mix thoroughly.

Add 4 cloves of minced garlic and 2 tablespoons of Worcestershire sauce; mix again.

Add about 1 cup of mixed vegetables (carrots, green beans, corn, lima beans) and 0.5 cup of vegetable broth; season with salt, pepper, and Italian seasoning; let simmer for about 5-10 minutes until most of the liquid evaporates but some remains.

In a separate bowl, mash the boiled russet potatoes, then mix in 0.5 cup of non-dairy milk, 2 teaspoons of garlic powder, 2 tablespoons of salted butter, 1 teaspoon of salt, a pinch of pepper, and a splash of olive oil.

Fold in 0.5 cup of grated Parmesan into the mashed potatoes.

Transfer the lentil mixture into an 11-inch baking dish.

Dollop the mashed potatoes on top of the lentil mixture and smooth it out.

Place the baking dish in the preheated oven and bake for 30 minutes until golden brown.

Optionally, place a tray under the baking dish to catch any overflow during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens