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In the realm of comfort food, few dishes evoke a sense of warmth and satisfaction quite like a shepherd's pie. Traditionally made with meat, this comforting cozy lentil and vegetable shepherd's pie reimagines the classic recipe to create a hearty, plant-based version that is both nutritious and delicious. Packed with protein-rich lentils and a medley of colorful vegetables, this dish is ideal for family dinners, meal prepping, or simply enjoying on a chilly evening. In this article, we will delve into the recipe, explore the ingredients, and discuss the preparation steps to create a perfect shepherd's pie that everyone will love.

Cozy Lentil and Vegetable Shepherd's Pie

Discover a delicious twist on a classic favorite with this comforting cozy lentil and vegetable shepherd's pie. Packed with protein-rich lentils and a colorful mix of vegetables, this plant-based recipe is perfect for family dinners or chilly nights. With easy-to-follow steps and flavorful ingredients, you'll create a hearty, satisfying dish that warms the heart. Whether you're a seasoned cook or just starting out, this shepherd's pie will quickly become a beloved staple in your home.
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Ingredients
  

For the lentil filling:

1 cup green or brown lentils, rinsed and drained

4 cups vegetable broth

1 large onion, diced

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 cup frozen peas

1 cup diced mushrooms

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

For the mashed potato topping:

4 large Yukon Gold potatoes, peeled and cubed

1/4 cup milk (or plant-based milk)

2 tablespoons butter (or vegan butter)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Vegetables: In a large skillet over medium heat, heat the olive oil. Add the diced onion and garlic, cooking until softened (about 3-4 minutes). Stir in the diced carrots and celery, cooking for an additional 5 minutes until they begin to soften.

      Add Mushrooms and Seasonings: Add the mushrooms to the skillet, cooking for another 5 minutes. Incorporate the tomato paste, soy sauce, thyme, rosemary, smoked paprika, salt, and pepper, stirring well. Add the cooked lentils and frozen peas to the mixture, combine thoroughly, and let it simmer for another 5-10 minutes until everything is heated through. Taste and adjust seasoning if needed.

        Make the Mashed Potatoes: While the lentil filling is simmering, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender (about 15-20 minutes). Drain and return to the pot. Mash the potatoes, adding milk, butter, salt, and pepper to achieve a creamy consistency.

          Assemble the Shepherd’s Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable filling evenly. Top with the mashed potatoes, smoothing them out with a spatula or spoon. Use a fork to create a textured surface on top, which will help it crisp up in the oven.

            Bake: Place the assembled shepherd's pie in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and slightly crispy.

              Serve: Once baked, remove from the oven and let it cool for a few moments. Garnish with chopped fresh parsley before serving. Enjoy this cozy dish with a side salad or crusty bread!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings