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Vegetarian shepherd's pie is a delightful twist on the traditional comfort food, offering a hearty and nutritious meal that’s perfect for any occasion. This plant-based version utilizes lentils and an array of colorful vegetables, making it not only delicious but also packed with nutrients. With the growing popularity of plant-based diets, this recipe serves as an excellent option for those looking to incorporate more meatless meals into their routine while still enjoying the rich flavors of comfort food. In this article, readers will find a comprehensive ingredient breakdown, step-by-step preparation instructions, and tips for customizing the dish to suit individual tastes.

Savory Lentil and Vegetable Shepherd's Pie

Discover the warmth of a Hearty Savory Lentil and Vegetable Shepherd's Pie, a delightful plant-based twist on a beloved classic. Packed with protein-rich lentils and vibrant vegetables, this recipe combines comfort with nutritional benefits. Perfect for any occasion, it is easy to customize with your favorite veggies and spices. Follow step-by-step instructions to create a satisfying, wholesome meal that everyone will love. Enjoy the rich flavors and creamy mashed potato topping that make this dish a must-try!
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Ingredients
  

For the Lentil Filling:

1 cup green or brown lentils, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 cup celery, diced

1 cup mushrooms, chopped

1 cup frozen peas

1 tablespoon tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the Mashed Potato Topping:

4 medium-sized potatoes, peeled and diced

1/4 cup milk or plant-based milk

2 tablespoons butter or olive oil

Salt and pepper to taste

Optional Garnish:

Fresh parsley, chopped

Instructions
 

Cook the Lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until lentils are tender. Drain any excess liquid if necessary.

    Prepare the Vegetable Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes).

      Add Vegetables: Stir in the diced carrots and celery, cooking for an additional 5-6 minutes. Then, add the chopped mushrooms and cook until they are browned (about 4-5 minutes).

        Combine the Filling Ingredients: Add the cooked lentils to the skillet along with the frozen peas, tomato paste, soy sauce, thyme, and rosemary. Season with salt and pepper to taste. Stir everything together and cook for another 5 minutes until the mixture is heated through. Remove from heat.

          Make the Mashed Potatoes: While the filling is cooking, boil the diced potatoes in a large pot of salted water for about 15-20 minutes or until tender. Drain the potatoes and return them to the pot. Add the milk, butter or olive oil, and mash until smooth. Season with salt and pepper to taste.

            Assemble the Shepherd's Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable filling evenly on the bottom. Carefully spread the mashed potatoes on top, smoothing it out with a spatula.

              Bake: Place the assembled pie in the preheated oven and bake for 25-30 minutes until the top is slightly golden and the filling is bubbling.

                Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings