Lentil Shepherd's Pie
A plant-based layered casserole with seasoned lentils, sautéed vegetables, and a mashed potato or root vegetable topping. Baked until golden and served warm from the dish.
Ingredients
Method
Preheat oven to 375°F. In a pot, bring lentils and vegetable broth to a boil, then reduce heat and simmer until lentils are tender but still hold their shape, about 20–25 minutes. Drain if any liquid remains.
While lentils cook, heat olive oil in a large skillet over medium heat. Add diced onion, carrot, and celery; sauté until softened, about 8 minutes.
Stir in garlic and tomato paste; cook for 1 minute until fragrant. Add cooked lentils, thyme, salt, and pepper. Mix well and remove from heat.
Boil potato cubes in salted water until fork-tender, about 15 minutes. Drain and return to pot. Mash with butter and plant-based milk until smooth; stir in nutritional yeast if using. Season with salt and pepper.
Spread lentil mixture evenly into a 9×13 baking dish. Top with mashed potato layer, spreading evenly with a spatula.
Bake uncovered at 375°F for 25–30 minutes until the top is lightly golden. Let rest 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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