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- 1 cup green or brown lentils, rinsed - 4 cups vegetable broth - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 cup frozen peas - 1 tablespoon tomato paste - 1 tablespoon Worcestershire sauce (vegan if desired) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 4 large potatoes (Yukon Gold or Russet), peeled and quartered - 1/4 cup non-dairy milk (such as almond or oat milk) - 3 tablespoons vegan butter or olive oil

Savory Lentil and Vegetable Shepherd's Pie

Discover the comforting flavors of Hearty Lentil & Veggie Shepherd's Pie, a delightful plant-based twist on a classic British dish. This recipe combines protein-packed lentils with a medley of colorful vegetables, all topped with creamy mashed potatoes for a satisfying meal. Perfect for family dinners or meal prep, this nourishing dish is easy to make and full of flavor. Enjoy a wholesome, indulgent treat that is both delicious and good for you.
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Ingredients
  

For the Lentil Filling:

1 cup green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon tomato paste

2 tablespoons soy sauce or tamari

2 cups vegetable broth

1 cup peas (fresh or frozen)

Salt and pepper, to taste

For the Mashed Potato Topping:

4 medium potatoes, peeled and cut into cubes

1/4 cup milk (or non-dairy alternative)

2 tablespoons butter (or olive oil for a vegan option)

Salt and pepper, to taste

1/4 cup grated cheese (optional, for a non-vegan option)

Instructions
 

Prepare the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a rolling boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water if needed and set aside.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes or until the vegetables are just softened. Stir in the minced garlic and cook for an additional minute until fragrant.

      Combine Mixtures: Add the cooked lentils to the skillet along with the dried thyme, dried rosemary, tomato paste, soy sauce, and vegetable broth. Stir to combine everything thoroughly. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld. Fold in the peas and taste, seasoning with salt and pepper as needed. Remove from the heat.

        Make the Mashed Potatoes: While the lentil filling simmers, place the cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook for approximately 15-20 minutes until the potatoes are fork-tender. Drain well, then return the potatoes to the pot. Add the milk, butter (or olive oil), and season with salt and pepper. Mash until smooth and creamy, ensuring there are no lumps.

          Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, evenly spread the lentil and vegetable filling at the bottom. Spoon the creamy mashed potatoes over the lentil mixture, using a spatula or the back of a spoon to smooth it out. If you're using cheese, sprinkle it on top for an extra layer of flavor.

            Bake: Place the assembled shepherd’s pie in the preheated oven and bake for 25-30 minutes or until the mashed potato topping is golden brown and slightly crispy.

              Serve: Allow the shepherd's pie to cool for a few moments before portioning out. Serve with a sprinkle of fresh herbs on top for added color and flavor if desired.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                  Presentation Tips: For an eye-catching presentation, serve the pie in individual ramekins and garnish with a sprig of fresh rosemary or parsley on each serving. Enjoy your hearty meal, rich in flavor and plant-based goodness!