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Shepherd's Pie is a classic comfort food that has warmed hearts and homes for generations. Traditionally made with meat, this dish can be reimagined in countless ways to suit various dietary preferences. Our Savory Lentil and Vegetable Shepherd's Pie offers a delightful vegetarian twist, packed with wholesome ingredients that are not only delicious but also health-conscious. This version combines hearty lentils with an array of colorful vegetables, creating a balanced meal that is rich in nutrients and flavor.

Savory Lentil and Vegetable Shepherd's Pie

Discover the joy of cooking with our heartwarming Savory Lentil and Vegetable Shepherd's Pie, a delicious vegetarian twist on a classic dish. Packed with protein-rich lentils and vibrant vegetables, this comforting meal is both nutritious and satisfying. Easy to prepare, this recipe guides you through creating a flavorful filling topped with creamy mashed potatoes that turn golden brown in the oven. Perfect for family dinners or gatherings, it's a wholesome choice that everyone will love. Enjoy the flavors and health benefits of this delightful pie today!
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Ingredients
  

1 cup green or brown lentils, rinsed

3 cups vegetable broth

1 large onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 cup mushrooms, chopped

1 cup frozen peas

2 tbsp tomato paste

1 tbsp soy sauce or tamari

1 tsp dried thyme

1 tsp dried rosemary

1 tsp smoked paprika

Salt and pepper, to taste

4 cups mashed potatoes (store-bought or homemade)

2 tbsp olive oil

Fresh parsley, for garnish

Instructions
 

Cook the Lentils: In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until tender but not mushy. Drain any excess liquid and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-5 minutes.

      Add More Veggies: Stir in the carrots and celery, cooking for an additional 5 minutes. Add the chopped mushrooms and cook until they soften, about 5 more minutes.

        Combine Everything: Add the cooked lentils, frozen peas, tomato paste, soy sauce, dried thyme, rosemary, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for another 5 minutes until heated through. Adjust seasoning to taste.

          Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly. Top with mashed potatoes, spreading them smoothly over the filling. Use a fork to create texture on the surface of the mashed potatoes for a crispy topping.

            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.

              Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your comforting shepherd's pie!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6