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Shepherd's Pie is a timeless comfort food, known for its hearty layers of savory filling topped with creamy mashed potatoes. Traditionally made with meat, this dish has evolved over time, welcoming a variety of adaptations that cater to different dietary preferences. In this recipe, we present a veggie version of Shepherd's Pie that not only satisfies your cravings but also embraces health benefits and sustainability. Packed with lentils and fresh vegetables, this dish is both vegan-friendly and nut-free, making it inclusive for a wide range of diets. The purpose of this post is to guide you through a detailed recipe, while also exploring the rich history and health benefits of this comforting meal.

Cozy Lentil and Vegetable Shepherd's Pie

Discover the comforting flavors of a Cozy Lentil and Vegetable Shepherd's Pie, a delicious, vegan-friendly twist on a classic dish. This recipe combines hearty lentils with fresh vegetables, creating a nutritious filling that's topped with creamy mashed potatoes. Perfect for cozy dinners, it's easy to make and packed with health benefits, supporting a balanced diet while being kind to the planet. Join in the joy of sharing this delightful meal with loved ones!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 medium potatoes, peeled and diced

1 cup frozen peas

1 cup vegetable broth

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and black pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

1/4 cup unsweetened almond milk (or any milk of choice)

2 tablespoons butter (or vegan butter for a plant-based option)

Instructions
 

Prepare the Lentils: In a medium saucepan, bring 2 cups of water to a rolling boil. Once boiling, add the rinsed lentils. Reduce the heat to low, cover with a lid, and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set the cooked lentils aside.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic to the skillet. Sauté for approximately 4-5 minutes, or until the onion becomes fragrant and translucent.

      Add Carrots and Peas: Stir in the diced carrots and continue to cook for an additional 5 minutes. Next, add the frozen peas, stirring until they are heated through and well combined with the sautéed onions and carrots.

        Combine with Lentils: Gently fold the cooked lentils into the skillet with the vegetable mixture. Incorporate the vegetable broth, tomato paste, dried thyme, dried rosemary, smoked paprika, and season with salt and pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.

          Prepare the Mashed Potatoes: While the lentil filling simmers, place the diced potatoes in a large pot and cover them with cold water. Bring the pot to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot.

            Mash the Potatoes: Add almond milk and butter to the drained potatoes. Use a potato masher or fork to mash the potatoes until they are smooth and creamy. Season with additional salt and pepper to taste.

              Assemble the Shepherd's Pie: Preheat your oven to 400°F (200°C). In a greased baking dish, pour the lentil and vegetable mixture, spreading it evenly across the bottom. Carefully spoon the creamy mashed potatoes over the lentil mixture, smoothing them out with a spatula or the back of a fork.

                Bake: Place the assembled Shepherd's Pie into the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and slightly crispy.

                  Garnish and Serve: Once baked, remove the pie from the oven and allow it to cool for a few minutes. Before serving, sprinkle the top with fresh chopped parsley for a burst of color and flavor.

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