Lentil Shepherd’s Pie - Lentils under mashed potatoes
- 1 cup dry green or brown lentils
- 4 large potatoes, peeled and cubed
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1/4 cup unsweetened almond milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
Lentil Shepherd’s Pie is a hearty and comforting vegetarian twist on the classic meat-filled British dish. Instead of using ground lamb or beef, this recipe calls for lentils to create a rich and savory base that serves as the 'meat' layer of the pie. The lentils are simmered with vegetables such as carrots, celery, and onion, and seasoned with herbs and spices such as thyme and garlic. Once cooked, the lentil mixture is topped with a creamy layer of mashed potatoes that are lightly browned in the oven. This dish not only caters to vegetarians but also offers a wholesome and nutritious meal to anyone looking to enjoy a plant-based alternative to traditional Shepherd's Pie. Description by ChatGPT.
Today's delightful dish is a Homestyle Lentil Shepherd's Pie. This hearty and wholesome vegan recipe packed with lentils, mushrooms, carrots, and celery, all crowned with a layer of fluffy mashed potatoes, is the epitome of comfort food with a nutritious twist. Perfect for making ahead or for repurposing leftovers, it’s sure to put a smile on everyone’s face at the dinner table!
Ingredients:
- 3 cups cooked green lentils (or use canned lentils as a shortcut)
- 2 1/2 to 3 lbs yellow or russet potatoes, peeled and chopped
- 1 medium onion, diced
- 6 cloves garlic, minced
- 275 grams mushrooms, chopped
- 1 1/2 cups carrots, finely diced
- 3 ribs celery, finely diced
- 2 tablespoons tomato paste
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or a dash of dried herbs)
- 1/3 cup almond flour (or substitute with ground oats or breadcrumbs for a nut-free option)
- 2 tablespoons vegan butter
- 1/2 to 1 cup soy milk
- Salt and pepper to taste
- Optional vegan gravy to serve
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 55-60 minutes
Servings: Serves 6 to 8
Equipment: large pot, large sauté pan, casserole dish, oven
Instructions:
1. If cooking lentils from scratch, combine 1 1/2 cups dry lentils with 4 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until tender. Drain excess water and season with salt if desired.
2. For the mashed potatoes, place chopped potatoes in a large pot, cover with water, add a teaspoon of salt, and bring to a boil. Partially cover and boil for 10-15 minutes until fork-tender. Drain, mash with vegan butter and soy milk until smooth and creamy. Set aside.
3. Preheat the oven to 400°F (200°C).
4. In a large sauté pan, heat a dash of oil or water over medium heat. Add diced onions and cook for 2-3 minutes. Add garlic and cook for 30 seconds to one minute.
5. Incorporate chopped mushrooms and cook for 5-8 minutes. Add carrots, celery, and tomato paste. Place a lid on the pan to help the veggies steam and soften for about 5 minutes.
6. Meanwhile, roughly mash the cooked lentils to help the pie hold together. After the veggies have softened, add mashed lentils, tamari (or soy sauce), vegan Worcestershire, and thyme. Cook for 2 more minutes to combine flavors.
7. Stir in almond flour (or ground oats/breadcrumbs) to help thicken and bind the mixture.
8. Transfer the lentil mixture to a 13x9 casserole dish, pack it down, and top evenly with mashed potatoes.
9. Bake in the preheated oven for 15 minutes, then increase temperature to 425°F (220°C) for additional 10-15 minutes to brown the top.
10. Let the shepherd's pie sit for a few minutes before serving. Pair it with vegan gravy if desired.
11. Enjoy a slice of this savory, plant-based comfort dish!
Cooking Tips:
- For a creamier mashed potato topping, heat them up and add a little extra soy milk before spreading on the lentil base.
- If you prefer a looser base, consider adding some broth or gravy to the lentil mixture before baking.
This recipe is by Tasty Thrifty Timely. Visit their YouTube channel for more delightful and budget-friendly recipes at https://www.youtube.com/@TastyThriftyTimely
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Lentil Shepherd’s Pie - Lentils under mashed potatoes
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