Lentil Shepherd’s Pie

Cold weather makes me crave warm comfort food. This easy to pull together Lentil Shepherd’s Pie has all the right ingredients to quality as comfort food. Plus this plant based version, adapted from a recipe by budgetbytes.com, is full of healthy goodness, making it guilt free!

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie

Ingredients:

1 cup cooked lentils

2 cloves garlic, minced

1 yellow onion, chopped

1 tablespoon olive oil

3 carrots, peeled and thinly sliced or chopped

3 celery stalks, thinly sliced or chopped

2 cups green peas, cooked

3/4 teaspoon sea salt

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1 tablespoon gluten free flour

1 cup vegetable broth

4 cups mashed potatoes

Directions:

Preheat oven to 400 degrees. In a large skillet, sauté onion and garlic in olive oil, until softened. Add carrots and celery and continue to sauté until veggies are cooked through. Add salt, thyme, paprika and pepper to vegetables, stirring and continuing to cook.

Sprinkle flour, stirring to coat veggies. Add vegetable broth and peas. Simmer over low heat until gravy thickens slightly. Add cooked lentils. Mix well.

Turn veggie mixture into 2 quart oven proof casserole container. Top with mashed potatoes. Bake for 15 minutes, or until mixture is hot and bubbly. Turn oven to broil, if desired, and brown potato topping slightly. Watch carefully so Potatoes don’t burn. Let cool five minutes and serve. Makes 4-6 servings.

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie Tips

I prepared the lentils in the pressure pot, using 1 cup dried lentils and 1 1/2 cups vegetable broth. Cook for 6 minutes and allow pressure to release naturally. Or lentils can be prepared in a small saucepan on the stovetop.

While lentils cooked, and cut up potatoes bubbled on the stove, I sautéed the pie filling. As the mixture simmered, I drained the potatoes and mashed them with a small amount of unsweetened almond coconut milk. Vegetable broth can be used too. Create a design on the mashed potato topping by using the tines of a fork.

I broiled the potato topping for 6 – 7 minutes, to brown slightly, checking often to prevent burning.

Enjoy!

This plant based Lentil Shepherd’s Pie was delicious! The veggie mixture was perfect. However, other veggies such as mushrooms could be added as well, making this recipe very adaptable.

Lentil Shepherd’s Pie goes into my weekly rotation, especially during the cold winter months! Let me know if you try this recipe.

Lentil Shepherd’s Pie

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