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- 1 cup green or brown lentils, rinsed - 2 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 bell pepper, diced - 8 ounces mushrooms, chopped - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce (or vegan alternative) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper, to taste - 4 cups mashed potatoes (made from about 2 pounds of potatoes) - 1/4 cup milk (or non-dairy alternative) - 2 tablespoons butter (or vegan margarine)

Savory Lentil and Vegetable Shepherd's Pie

Discover the delightful twist on a traditional favorite with Savory Lentil and Vegetable Shepherd's Pie. This plant-based version replaces meat with protein-rich lentils and a variety of fresh vegetables, making it a nutritious choice for vegetarians and vegans alike. Packed with flavor and health benefits, this comforting dish is perfect for family dinners or meal prepping. Learn how to create this hearty recipe with step-by-step instructions and enjoy a wholesome meal that warms the heart.
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Ingredients
  

For the lentil filling:

1 cup green or brown lentils, rinsed

1 medium onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 bell pepper (red or yellow), diced

1 cup mushrooms, chopped

1 cup vegetable broth

1 tbsp tomato paste

2 tsp Worcestershire sauce (vegan version optional)

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

2 tbsp olive oil

For the mashed potato topping:

4 large potatoes (Russet or Yukon Gold), peeled and chopped

½ cup milk (dairy or non-dairy)

4 tbsp butter (or vegan butter)

Salt and pepper to taste

¼ cup grated cheese (optional, for topping)

Instructions
 

Cook the Lentils: In a medium saucepan, add the rinsed lentils and enough water to cover them. Bring to a boil, then reduce heat to simmer and cook for about 20-25 minutes until tender. Drain and set aside.

    Sauté the Vegetables: In a large skillet or pot, heat olive oil over medium heat. Add onion and garlic, sautéing for about 3-4 minutes until fragrant.

      Add Remaining Vegetables: Stir in the carrots, celery, bell pepper, and mushrooms. Cook for about 5-7 minutes until vegetables are softened.

        Combine the Filling: Add the cooked lentils to the vegetable mixture. Pour in the vegetable broth, then mix in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for about 10-15 minutes until flavors meld and the mixture thickens slightly. Remove from heat.

          Prepare the Mashed Potatoes: While the filling is cooking, place the chopped potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

            Mash the Potatoes: Add milk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning as necessary.

              Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable filling evenly. Then, top with the mashed potatoes, smoothing with a spatula. If using, sprinkle grated cheese on top.

                Bake: Place the assembled Shepherd's Pie in the preheated oven and bake for 25-30 minutes until the top is golden and slightly crispy.

                  Serve: Remove from oven and let cool for a few minutes before serving. Enjoy your hearty and delicious Savory Lentil and Vegetable Shepherd's Pie!

                    Prep Time, Total Time, Servings: 20 min | 1 hr | 6 servings