Vegetarian Lentil Shepherd's Pie Recipe
A vegan-friendly, protein-rich lentil shepherd’s pie with savory veggies topped by creamy mashed potatoes baked until golden.
Ingredients
- 1 ½ cups dried green or brown lentils
- 4 large potatoes peeled and cubed
- 1 large onion diced
- 2 carrots chopped
- 1 cup frozen peas
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- ¼ cup unsweetened plant-based milk
Instructions
- Boil potatoes until tender; mash with plant milk and salt.
- Sauté onion, garlic, and carrots in olive oil until soft.
- Add lentils, tomato paste, thyme, broth; simmer until lentils cook through.
- Stir in peas; season with salt and pepper.
- Layer lentil mixture in casserole dish.
- Top with mashed potatoes, spreading evenly.
- Bake at 375°F (190°C) for 30-40 minutes until golden.
Notes
Nutritional values (per serving)
- Calories: 310
- Total Fat: 5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 15 g
Vitamins and minerals (per serving)
- Iron: 20%
- Vitamin A: 25%
- Vitamin C: 15%
- Calcium: 10%
- Folate: 18%
Additional notes/tips to enhance flavor
- Add smoked paprika for smoky depth.
- Swap peas for green beans or corn.
- Use vegan butter for richer mashed potatoes.
- Let the pie rest 10 minutes before serving.