Lentil Shepherd's Pie with Mashed Potato Topping

A comforting vegan take on a classic shepherd's pie, featuring a savory lentil and mixed vegetable filling topped with creamy mashed potatoes.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $2.43/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Fiber
• High-Protein
• Pescatarian

Tags

• one-pot
• bake
• sauté
• comfort food
• healthy
• savory

Ingredients

• 2 pound russet potatoes (peeled and quartered)
• 0.25 cup unsweetened plant-based milk
• 2 tablespoon vegan butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 2 clove garlic (minced)
• 1 cup brown lentils (rinsed)
• 4 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 cup frozen peas

Instructions

1. Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain well and return to the pot.
2. Mash the cooked potatoes with 1/4 cup unsweetened plant-based milk and 2 tablespoons vegan butter until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
3. Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced yellow onion, diced carrots, and diced celery stalks. Cook for 8-10 minutes until vegetables are softened.
4. Stir in 2 cloves minced garlic, 1 tablespoon dried thyme, and 1 tablespoon dried rosemary. Cook for 1 minute until fragrant. Add 1 tablespoon tomato paste and stir to combine.
5. Add 1 cup rinsed brown lentils and 4 cups vegetable broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and most of the liquid is absorbed. Stir in 1 cup frozen peas.
6. Spread the mashed potato topping evenly over the lentil filling in the skillet. Bake for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly.
7. Let rest for 5-10 minutes before serving.

Nutrition (per serving)

• Calories: 540
• Protein: 24.5 g
• Carbohydrates: 90.1 g
• Fat: 11.2 g
• Fiber: 24.1 g
• Sodium: 350 mg
• Saturated Fat: 2.2 g
• Sugar: 8.5 g