Lentil Shepherd’s Pie

 Lentil Shepherd's Pie | Vegetarianesque.com

Honestly, I don’t know if I’ve ever had “real” shepherd’s pie, but any recipe with the words “top with mashed potatoes” is good in my book! This recipe comes together quickly, and is a great way to use up leftover mashed potatoes. This recipe doesn’t require any fancy ingredients, and with lentils and frozen peas as the main sources of protein it is pretty easy on the wallet!

Lentil Shepherd's Pie
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 3/4 cup green or brown lentils
  2. 2 cups mashed potatoes
  3. 2 tablespoons olive oil
  4. 1 small onion, diced
  5. 2 cloves garlic, minced
  6. 2 large carrots, diced
  7. 1 cup frozen peas
  8. 1 teaspoon dried Italian seasoning
  9. Salt and pepper to taste
  10. 2 tablespoons butter
  11. 2 tablespoons flour
  12. 1 cup low sodium vegetable stock
Instructions
  1. Preheat oven to 400 degrees. Boil lentils in water until cooked, but still firm (about 10 minutes). Meanwhile, heat a large, deep skillet over medium-high heat. Add olive oil, onion, and carrot and cook for a few minutes until it begins to soften. Add garlic and cooked lentils and to the skillet. Stir well and push the vegetable and lentil mixture to the sides to create a well in the center of the pan.
  2. Melt the butter in the center of the pan and add the flour to the butter. Cook for a minute or two. Add the vegetable broth and stir quickly, dissolving the flour. Stir everything together and add the frozen peas (no need to thaw). The mixture should be slightly “soupy”.
  3. Pour the mixture in a greased casserole dish and top with mashed potatoes. Bake for 25-30 minutes until bubbly. Allow it to sit for about five minutes before serving.
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