I’m falling for this hearty lentil shepherd’s pie because it hits all the right notes in flavor and comfort. The blend of savory lentils, diced veggies and a rich mashed potato topping makes it both nutritious and super satisfying. Every bite feels like a warm hug on a chilly day.

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I recently tried out a twist on a classic dish with my Easy Lentil Shepherds Pie and I gotta say its both hearty and healthy. I cooked up 2 tbsp olive oil with a diced medium yellow onion, 2 diced carrots and 2 celery stalks then added in 4 garlic cloves minced for a natural kick.

I combined them with 1 cup dried lentils, a can of diced tomatoes and 2 tbsp tomato paste along with 1 cup vegetable broth, 1 tsp dried thyme and 1 tsp dried rosemary to create a filling thats loaded with fiber and protein. The mashed potato topping, made from 2 lbs potatoes, 1/4 cup unsweetened plant based milk and 2 tbsp vegan butter, adds a smooth, creamy finish.

This recipe is a great choice if you’re looking for a meatless dinner thats both nutritious and delicious while being a robust addition to your vegetarian main dishes collection.

Why I Like this Recipe

I’ve gotta say, this Easy Lentil Shepherd’s Pie is one of my favorite recipes and here’s why:

1. I love how comforting it is. When i’m feeling a bit down, the warm, savory flavors of the lentils mixed with the smooth mashed potatoes really make me feel at home.
2. Its simplicity wins me over. I like that i can prep almost everything in one go and the whole recipe is easy enough to follow that even if i’m tired, i can still whip up a good meal.
3. The mix of vegetables and lentils is not only healthy but also gives the dish a variety of textures and tastes that i really enjoy.
4. I appreciate that it’s a vegetarian meal that still feels hearty and satisfying without making me feel like i’m missing out on flavor.

Ingredients

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Olive oil provides healthy fats and helps enhance rich flavors during cooking.
Lentils are a protein and fiber powerhouse that creates a meaty texture.
Yellow onion adds a savory depth and natural sweetness when its gently softening.
Carrots contribute crunch, color, and beta-carotene for a nutritional boost.
Tomatoes offer tangy acidity and vitamin C while enriching the savory sauce.
Potatoes supply comforting carbohydrates by forming a fluffy topping that soothes the dish.
Celery infuses subtle freshness and crunch, balancing flavors with its crisp taste.
Frozen peas add burst sweetness and nutrition, roundin out the dish with a pop of color.
Tomato paste deepens the rich flavor profile, makin the sauce extra hearty.

Ingredient Quantities

2 tbsp olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

1 cup dried brown or green lentils, rinsed

1 can (14.5 oz) diced tomatoes

2 tbsp tomato paste

1 cup vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

Optional 1 cup frozen peas

2 lbs potatoes, peeled and cubed

1/4 cup unsweetened plant based milk (or dairy milk)

2 tbsp vegan butter (or regular butter)

How to Make this

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1. Preheat your oven to 400°F and set a large oven-safe dish aside.

2. Boil the peeled and cubed potatoes in a pot of salted water until they are soft (about 15 minutes). Drain them, then mash with the plant based milk and vegan butter until smooth.

3. In a large skillet, heat the olive oil over medium heat. Toss in the diced yellow onion, carrots, and celery; cook until they start to get soft.

4. Add in the minced garlic and let cook for another minute until fragrant.

5. Stir in the rinsed lentils, diced tomatoes, and tomato paste. Pour in the vegetable broth and sprinkle the dried thyme and rosemary, then season with salt and pepper to your taste.

6. Let the mixture simmer for 25-30 minutes so that the lentils get tender and most of the liquid evaporates. If you’re using frozen peas, stir them in during the last 5 minutes of simmering.

7. Spoon the lentil mixture into your prepared baking dish, then carefully spread the mashed potatoes evenly over the top.

8. Bake the assembled pie for about 20 minutes until the mashed potato layer is slightly golden and the filling is bubbling around the edges.

9. Remove from the oven and let cool for a few minutes before serving. Enjoy this hearty, comforting dish warm.

Equipment Needed

1. Preheated oven (set to 400°F)
2. Large oven-safe dish
3. A medium-to-large pot for simmering the potatoes
4. A colander for draining the boiled potatoes
5. A potato masher for smoothing out the mashed potatoes
6. A large skillet for cooking the vegetables and lentils
7. A chef’s knife for chopping the onion, carrots, celery, and garlic
8. A sturdy cutting board
9. A wooden spoon or spatula for stirring the ingredients in the skillet
10. Measuring cups and spoons for accurate ingredient portions

FAQ

Q: How long does this dish take to make? A: It takes about 10-15 mins for prep and around 45 mins for cooking so overall about an hour.

Q: Can i use red lentils instead of brown or green? A: Not really, red lentils tend to get mushy and lose their shape, so it's best to stick with brown or green ones.

Q: Do i need to peel the potatoes? A: You can if you want a smooth mash, but leaving some skin on does add extra texture and nutrients.

Q: Can i make this ahead of time? A: Sure, you can prepare it in advance and then bake it when you're ready. Just store it in a cool spot in the fridge.

Q: Is this recipe really vegan? A: It sure is if you use plant based milk and vegan butter. If you use dairy alternatives, then you're all set for a vegan meal.

Easy Lentil Shepherd’s Pie (vegetarian) Recipe Substitutions and Variations

You can try using different oils like canola or vegetable oil instead of olive oil if thats what you have on hand.
If you dont have yellow onions, red onions or even shallots can work as a good replacement.
If you’re out of veggie broth, just mix a bouillon cube with water or use any light stock you have.
You can swap canned diced tomatoes with crushed tomatoes or some fresh chopped tomatoes if they’re in season.
If you can’t get vegan butter, regular butter is totally fine, or use a little extra olive oil in the mashed potatoes.

Pro Tips

1. Maybe try browning your onions a bit longer than the recipe asks so they really let out their tastiness before adding the rest of the veggies. It makes a big difference in flavor if you get them just right.

2. When you’re mashing those potatoes, don’t be afraid to add a little extra plant milk or vegan butter if its lookin a bit dry. A creamier top helps balance the hearty lentil filling.

3. Stir the lentil mix once in awhile when it’s simmering so it doesn’t stick to the bottom of your pan. It can burn if you aren’t careful, and that will give a bitter taste to the whole dish.

4. If you’re all about that extra flavor, you might try tossing in a pinch more of your favorite herbs or even a dash of smoked paprika. It’s an easy way to bring a unique twist to the dish.