Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 25 servings
Cuisine: American
Ingredients: 3 tablespoon canola oil; 2 yellow onions (large, diced); 6 carrots (diced); 4 celery stalks (diced); 8 clove garlic (minced); 2 pound green lentils (rinsed); 8 cup vegetable broth; 2 can diced tomatoes (undrained); 4 tablespoon tomato paste; 4 teaspoon smoked paprika; 2 teaspoon dried oregano; 1 teaspoon black pepper (freshly ground); 0.5 cup all-purpose flour; 4 tablespoon soy sauce; 6 sweet potatoes (large, peeled, cut into 1-inch cubes); 1 cup milk; 0.5 cup butter; 3.5 teaspoon salt; 2 cup frozen peas; 2 cup cheddar cheese (shredded); 2 pound green beans (trimmed)

A comforting vegetarian shepherd's pie with a rich and savory lentil-vegetable filling, topped with creamy sweet potato mash, served with a side of lightly steamed green beans for added freshness.

Prep: 35 min
Cook: 55 min
Total: 1 hr 30 min
Servings: 25
Cuisine: American
Difficulty: Medium
Cost: $1.52/serving

Dietary

Vegetarian
Nut-Free
High-Protein
High-Fiber
Kosher
Halal
Pescatarian

Ingredients

3 tablespoon canola oil
2 yellow onions (large, diced)
6 carrots (diced)
4 celery stalks (diced)
8 clove garlic (minced)
2 pound green lentils (rinsed)
8 cup vegetable broth
2 can diced tomatoes (undrained)
4 tablespoon tomato paste
4 teaspoon smoked paprika
2 teaspoon dried oregano
1 teaspoon black pepper (freshly ground)
0.5 cup all-purpose flour
4 tablespoon soy sauce
6 sweet potatoes (large, peeled, cut into 1-inch cubes)
1 cup milk
0.5 cup butter
3.5 teaspoon salt
2 cup frozen peas
2 cup cheddar cheese (shredded)
2 pound green beans (trimmed)

Instructions

Preheat oven to 375°F (190°C).
Heat 3 tablespoons canola oil in a very large pot or Dutch oven over medium heat. Add 2 diced yellow onions, 6 diced carrots, and 4 diced celery stalks. Sauté for 8-10 minutes until softened.
Add 8 minced garlic cloves, 4 tablespoons tomato paste, 4 teaspoons smoked paprika, 2 teaspoons dried oregano, and 1 teaspoon black pepper. Cook for 2 minutes, stirring constantly.
Stir in 2 pounds rinsed green lentils, 8 cups vegetable broth, and 2 (14 1/2 ounce) cans undrained diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until lentils are tender. Season with 1 1/2 teaspoons salt.
In a small bowl, whisk together 1/2 cup all-purpose flour and 4 tablespoons soy sauce. Stir this mixture into the lentil filling and cook for 2-3 minutes until thickened.
Stir in 2 cups frozen peas. Pour the lentil filling into two 9x13 inch baking dishes.
For the sweet potato topping: Place 6 cubed large sweet potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
Return sweet potatoes to the pot. Add 1 cup milk, 1/2 cup butter, and 2 teaspoons salt. Mash until smooth and creamy.
Spread the mashed sweet potatoes evenly over the lentil filling in the baking dishes. Sprinkle with 2 cups shredded cheddar cheese.
Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly. Let stand for 5-10 minutes before serving.
While the pie bakes, steam 2 pounds fresh green beans until tender-crisp. Serve alongside the shepherd's pie.

Notes

This dish freezes exceptionally well! Divide into single-serve portions once cooled and freeze for convenient meals. Thaw overnight and reheat in the oven or microwave until heated through.

Nutrition (per serving)

Calories: 485
Protein: 22 g
Carbohydrates: 65.5 g
Fat: 15 g
Fiber: 15 g
Sodium: 880 mg
Saturated Fat: 7.5 g
Sugar: 12 g
Cholesterol: 30 mg