Lentil Shepherd’s Pie

Cozy up with this flavorful lentil shepherd’s pie! Filled with seasoned lentils, peas, and vegetables, it’s topped with smooth mashed potatoes and baked to perfection. A warming, wholesome meal for any occasion.

Cooking Tip

Make it vegan by using plant-based butter and non-dairy milk.

Yield8 servings

Serving size1 serving

Dietary preferencesVegetarian

Ingredients

2 tbsp. olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced thin
10 oz mushrooms, sliced
1 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 bay leaf
1 cup lentils
salt and pepper to taste
1 cup peas
2 lbs potatoes, cut into 1 1/2-inch pieces
4 cloves garlic
4 tbsp. butter
1/2 cup milk

Directions

Heat oil in a medium pot over medium heat. Add onion, carrots, and celery and cook, stirring, until tender, 6-8 minutes.
Add mushrooms and cook until tender, 8-10 minutes. Add tomato paste and cook one minute.
Add Worcestershire, bay leaf, 4 cups water, and lentils: season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30-35 minutes.
Stir in peas, remove from heat, and season with salt and pepper.
Preheat oven to 400°F. Place potatoes and garlic in a medium saucepan and cover with 2 inches of cold water. Add salt and bring to a boil then reduce to a simmer and cook until soft, 10-12 minutes.
Drain and return to pot. Add butter and milk and mash until smooth. Season with salt and pepper.
Transfer lentil mixture to a baking dish. Cover with mashed potatoes and spread evenly.
Bake until golden and bubbling around the edges, about 15 minutes. Let stand 20 minutes, then serve.

Nutrition facts (per serving)

300Calories

10.0 Total Fat (g)

5.0Saturated Fat (g)

70.0Sodium (mg)

45.0Carbs (g)

8.0 Dietary Fiber (g)

11.0Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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