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Finished Vegetarian Shepherd’s Pie with Lentils

Vegetarian Shepherd’s Pie with Lentils

Lentils, peas, and carrots sit beneath creamy mashed potatoes in this hearty vegetarian shepherd’s pie baked until golden.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 pounds potatoes peeled and cubed
  • 3 tablespoons butter or olive oil
  • 1/3 cup milk
  • 1 tablespoon olive oil
  • 1 onion and 2 carrots diced
  • 2 cups cooked lentils
  • 1 cup peas
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon thyme

Equipment

  • large pot for potatoes
  • Potato masher
  • large skillet for the lentil filling
  • baking dish
  • chef’s knife and cutting board
  • Wooden spoon

Method
 

  1. Boil potatoes until tender, drain, then mash with butter and milk; season.
  2. Cook onion and carrots in oil until soft. Stir in tomato paste and thyme.
  3. Add lentils, peas, and broth; simmer uncovered until the filling thickens. Spread in a baking dish.
  4. Top with mashed potatoes and bake at 400°F for 20–25 minutes, until bubbling and golden.
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