Lentil Shepherd's Pie (Meat-Free Comfort Food)

lentils

🥗Healthier: green peas

💰Cheaper: canned beans

Green peas add protein while canned beans are often less expensive.

nut milk

🥗Healthier: oat milk

💰Cheaper: water + cornstarch

Oat milk is creamier, while the alternative is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes provide more nutrients, while cauliflower is low-cost and low-carb.

In a large pan, heat the olive oil on medium-high heat. Add the onions and carrots, and cook for 5-6 minutes until softened.

Add the mushrooms, bay leaves, rosemary, and dried thyme, and cook for another 5 minutes until the mushrooms are tender.

Stir in the tomato paste and garlic, and cook for 2 more minutes.

Deglaze the pan with red wine, scraping the bits at the bottom.

Add vegetable broth, cooked lentils, frozen peas, and season with salt and black pepper.

Add Worcestershire sauce and soy sauce, and stir to combine.

Bring to a boil, lower the heat, and simmer for 5 minutes until nice and thick.

Cook potatoes until fork tender.

Mash the warm potatoes with a potato ricer or masher.

In a small saucepan on low heat, melt the butter, add the garlic, and cook for a couple of minutes, continuously stirring.

Add the butter garlic and Greek yogurt into the potatoes. Season with salt and black pepper, and mix with a spatula until smooth.

Transfer the lentil mixture into a casserole pan.

Top with the mashed potatoes and spread evenly.

Bake in the oven for 25 minutes at 400 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens