Easy way to make Lentil Shepherd’s Pie (Tender and Savory)

With the robust goodness of lentils, this vegetarian shepherd’s pie( Lentil Shepherd’s Pie) has all the taste you’d expect from the classic recipe.

In a hearty, flavorful broth, tender lentils are cooked before being topped with creamy mashed potatoes and baked until golden. Any time of year, serve this simple dish” Lentil Shepherd’s Pie” as a beloved meatless option.

Ingredients for Lentil Shepherd’s Pie

Lamb must be used in a shepherd’s pie recipe.

When made with ground beef, the dish truly turns into cottage pie. and in this instance, the beef has been replaced with lentils.

LENTILS Lentils may replace meat in practically any dish containing ground beef and are delicious, healthful, and reasonably priced. In most recipes, 1 cup of dried lentils can be used in place of 1 pound of ground beef.

VEGETABLES I use fresh vegetables in this dish if I have them on hand. Use frozen mixed vegetables instead of fresh ones if you don’t have any on hand, then stir them in with the peas.

SAUCE A little flour and the remaining lentil broth are the base of the sauce for this dish. You might need to adjust the amount of broth according to the kind of lentils you’re using.

Start with 3 cups, then as the sauce starts to simmer and you add the vegetables and lentils, it will thicken. Refill the broth as necessary (I add about 4 cups).

Simply allow the mixture to boil until thickened if you add too much broth. Remember that the sauce will continue to thicken as the dish bakes and cools.

MASHED POTATOES For a beautiful finishing touch, just spread or pipe some creamy, homemade mashed potatoes on top of the dish. Although you can, I don’t add cheese to this dish.

Use mashed cauliflower instead of mashed potatoes if you’d like.

Lacking Time?

• Avoid boiling by substituting canned, rinsed, and drained lentils (adding broth for the sauce where needed).
• Instead of making your sauce, use a can of tomato soup instead; it makes a delicious sauce. Simply add a can of condensed tomato soup to the mixture instead of the recipe’s sauce ingredients.
• Save time by switching from fresh to frozen vegetables to save washing and chopping.
• Replace leftover or store-bought mashed potatoes with homemade mashed potatoes (even garlic mashed for a taste boost)!

How to Prepare a Shepherd’s Pie Without Meat

Making this dish is simple (although it does take some time). A brief description of the steps…

1. Lentils are cooked in broth.
2. Vegetables can be chopped and softened while lentils are simmering (or skip this step and use frozen veggies).
3. Lentils, vegetables, and sauce components should be combined. until thickened, simmer.
4. Add mashed potatoes on top and place them on a deep dish pie plate.

Bake till bubbling and golden! So simple and delicious!

Is Vegan Shepherd’s Pie Made With Lentils?

It is possible!

Use vegetable broth and swap out the traditional Worcestershire sauce for a vegetarian version to make this recipe vegetarian.

Shepherd’s Pie with Lentils (vegetarian)

A creamy mashed potato topping covers the tender lentils in a rich brothy sauce, which is then cooked till bubbling.

Ingredients for Lentil Shepherd’s Pie

• 1 cup brown lentils or green lentils
• 3-4 cups vegetable broth or beef broth if not making vegetarian
• 2 teaspoons olive oil
• ½ cup onion chopped
• 1 cup chopped mushrooms about 4 oz
• 1 carrot chopped
• ½ cup frozen peas defrosted
• 1 rib celery chopped
• ½ tablespoon flour
• 3 tablespoons red wine
• 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
• 3 tablespoons tomato paste
• 2 tablespoons parsley chopped
• salt & pepper to taste
• \2 ½ cups prepared mashed potatoes

Instructions for making Lentil Shepherd’s Pie

1. Set the oven to 400 °F.
2. Lentils and 3 cups of broth are combined in a pan and brought to a boil. Simmer the heat on low, then cover.
3. Cook lentils for 20 to 25 minutes, or until they are soft.
4. In the meantime, sauté celery, carrot, onion, and mushrooms in olive oil over medium heat until onion and onion are tender. Add flour and cook for a further minute.
5. Add tomato paste, red wine, Worcestershire sauce, and lentils (together with their broth). Peas are then stirred in, and the sauce is simmered uncovered for 10 minutes, adding additional liquid as needed. Add the parsley and season to taste with salt and pepper.
6. Put the lentil mixture into a pie dish with a deep dish. Add mashed potatoes on top, then bake for 20 to 25 minutes, or until potatoes are crisp.

Notes

1 1/2 cups of frozen vegetables can be used in place of fresh vegetables.
Remember that the sauce will thicken as it bakes and cools. This recipe frequently has the entire 4 cups of broth added. Simmer to slightly thicken.

Nutrition information

Calories: 270 | Carbohydrates: 50g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 599mg | Potassium: 907mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2318IU | Vitamin C: 32mg | Calcium: 44mg | Iron: 4mg