Description
A warm, hearty Vegetarian Shepherd’s Pie topped with creamy mashed potatoes that proves plant-based meals can be just as satisfying as their meaty counterparts.
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 2 large potatoes, peeled
- 1/4 cup butter
- 1/4 cup milk
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 1 teaspoon thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook lentils in vegetable broth until tender, about 20 minutes.
- In a skillet, sauté onions, carrots, and peas with thyme and garlic until tender.
- Mix cooked lentils with the sautéed vegetables and season with salt and pepper.
- Boil peeled potatoes until fork-tender, then mash with butter and milk.
- Layer the lentil filling in a baking dish and top with mashed potatoes.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes until golden.
Notes
Rest the pie for a few minutes after baking for easier serving. Garnish with fresh herbs like parsley or chives.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food