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- 1 cup green or brown lentils, rinsed - 2 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 1 tablespoon tomato paste - 1 tablespoon soy sauce or tamari - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper, to taste - 4 large potatoes, peeled and cut into chunks - 1/4 cup plant-based milk (or regular milk) - 2 tablespoons vegan butter (or regular butter)

Cozy Lentil and Vegetable Shepherd's Pie

Warm your heart with our Cozy Lentil and Vegetable Shepherd's Pie, a delightful twist on a classic comfort dish. Packed with nutritious lentils and vibrant vegetables, this recipe is perfect for anyone looking to enjoy a hearty, wholesome meal without sacrificing flavor. Ideal for vegans and vegetarians alike, it features a creamy mashed potato topping that brings everything together beautifully. Enjoy a satisfying and nourishing dish that is sure to become a family favorite!
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Ingredients
  

For the Lentil Filling:

1 cup green or brown lentils, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 bell pepper (any color), diced

1 cup corn kernels (fresh or frozen)

1 cup diced mushrooms

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

2 cups vegetable broth

1 tablespoon olive oil

For the Mashed Potato Topping:

4 large russet potatoes, peeled and chopped

1/2 cup milk (or plant-based alternative)

4 tablespoons butter (or vegan butter)

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions
 

Prepare the Mashed Potatoes:

    - In a large pot, add the chopped potatoes and cover them with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

      - Add the milk and butter to the potatoes, then mash until smooth and creamy. Season with salt and pepper to taste. Set aside.

        Cook the Lentil Filling:

          - In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).

            - Stir in the carrots, celery, and bell pepper, cooking for another 5 minutes until they start to soften.

              - Add the mushrooms and cook until they've released their moisture and begun to brown (about 5 minutes).

                - Mix in the corn, tomato paste, soy sauce, thyme, smoked paprika, salt, and pepper. Stir to combine.

                  - Add the rinsed lentils and vegetable broth. Bring to a gentle simmer, cover, and cook for about 25-30 minutes or until the lentils are tender, stirring occasionally. If the mixture becomes too thick, add a bit more broth or water.

                    Assemble the Shepherd's Pie:

                      - Preheat your oven to 400°F (200°C).

                        - Pour the lentil mixture into a baking dish, spreading it evenly. Top with the creamy mashed potatoes, smoothing them into an even layer.

                          - Use a fork to create some texture on the mashed potatoes for a golden finish.

                            Bake:

                              - Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the potato topping is golden brown and the edges are bubbling.

                                Serve:

                                  - Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

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