Description
A vegetarian twist on the classic Shepherd’s Pie featuring savory lentils and mixed vegetables topped with creamy mashed potatoes. This comforting dish is baked to golden perfection and makes a hearty, nutritious meal.
Ingredients
Filling
- 1½ cups cooked lentils
- 1 onion, chopped
- 1 cup carrots, diced
- 1 cup peas
- 1 tbsp olive oil
- 1 tbsp tomato paste
- Salt & pepper, to taste
Topping
- 2 cups mashed potatoes
Instructions
- Preheat Oven: Preheat your oven to 400 °F (200 °C) to prepare for baking the pie.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add chopped onion and diced carrots, sautéing until softened, about 5-7 minutes.
- Add Lentils and Tomato Paste: Stir in the cooked lentils and tomato paste into the sautéed vegetables. Mix well to combine and heat through.
- Incorporate Peas: Add the peas to the lentil mixture, stirring to integrate. Season with salt and pepper to taste.
- Assemble Pie: Spread the lentil and vegetable mixture evenly in a baking dish. Carefully spoon and spread the mashed potatoes evenly over the top to cover the filling completely.
- Bake: Place the assembled dish in the preheated oven and bake for 20–25 minutes or until the mashed potatoes are golden and slightly crispy on top.
- Serve: Remove from the oven and allow to rest for a few minutes before serving to let flavors meld.
Notes
- For a heartier texture and added flavor, add chopped mushrooms to the filling while sautéing the vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: British-Inspired
