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Lentil Shepherd’s Pie

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This hearty lentil shepherd’s pie is packed with savory lentils and vegetables beneath a creamy mashed potato topping. It’s comforting, wholesome, and perfect for a cozy family dinner.

Ingredients

  • 1000 g potatoes (about 6 large Yukon Gold potatoes preferred)
  • 1/2 teaspoon salt
  • 1/3 cup unsweetened non-dairy milk
  • Vegan butter, to taste
  • 2 teaspoons olive oil (optional)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 large carrot, peeled and diced
  • 2 1/2 teaspoons dried herbs
  • 2 1/2 cups canned or cooked green or brown lentils
  • 2 tablespoons arrowroot or cornstarch
  • 3 tablespoons tamari or soy sauce
  • 1 cup canned crushed tomatoes or passata
  • 1 cup mushroom or vegetable stock
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons sea salt

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and chop the potatoes into chunks. Place them in a large pan, cover with hot water, add the salt, and bring to a boil. Simmer for about 15 minutes until very tender. Drain and let steam dry for a few minutes.
  3. Add the non-dairy milk and vegan butter to the potatoes and mash until smooth and creamy. Set aside.
  4. While the potatoes cook, heat another pan over medium heat. Add the olive oil or water and sauté the onion, garlic, and carrot until softened and lightly golden.
  5. Stir in the dried herbs, lentils, and arrowroot or cornstarch. Mix well, then add the tamari or soy sauce and crushed tomatoes.
  6. Add the stock and stir until the mixture begins to bubble. Remove from the heat and season with salt and black pepper.
  7. Spoon the lentil mixture into an ovenproof baking dish. Spread the mashed potatoes evenly over the top and rough up the surface with a fork for extra crispiness.
  8. Place the dish on a baking tray and bake for 30 minutes. Finish under the broiler for a few minutes until golden and crispy before serving.

Notes

  • Use water instead of oil for an oil-free version.
  • Green or brown lentils work best; avoid red lentils as they become too soft.
  • Leftovers can be refrigerated for up to 4 days.
  • Freeze portions for up to 3 months and reheat thoroughly before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/lentil-shepherds-pie/