Description
Easy Lentil Shepherd’s Pie
This delicious and hearty vegetarian Shepherd’s Pie offers the classic comfort of a traditional recipe but swaps the meat for lentils! Lentils are a budget-friendly and nutritious alternative, bringing a rich, savory flavor to the dish. Topped with creamy mashed potatoes, it’s perfect for those seeking a comforting meatless meal. Whether you’re a dedicated vegetarian or just looking for a meatless Monday option, this recipe is sure to satisfy.
1 cup brown or green lentils
3-4 cups vegetable broth
2 tsp olive oil
½ cup chopped onion
1 cup chopped mushrooms
1 carrot, chopped
1 rib celery, chopped
½ cup frozen peas, thawed
½ tbsp all-purpose flour
3 tbsp red wine
2 tsp Worcestershire sauce
3 tbsp tomato paste
2 tbsp chopped parsley
2 ½ cups mashed potatoes
Salt & pepper to taste
Directions:
1. Preheat oven to 400°F.
2. Cook lentils in broth until tender.
3. Sauté onion, mushrooms, carrot, and celery in olive oil. Add flour, cook 1 min.
4. Combine lentils, broth, wine, Worcestershire sauce, and tomato paste. Stir in peas, season.
5. Place mixture in a pie plate, top with mashed potatoes, bake 25 mins.
Prep Time: 20 mins
Kcal: 270 per serving
Step-by-Step Guide
1. Cook the Lentils: In a medium saucepan, combine 1 cup of rinsed brown or green lentils with 3 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender but not mushy. Drain, reserving ½ cup of the cooking liquid.
2. Prepare the Filling: While lentils cook, heat 2 tsp olive oil in a large skillet over medium heat. Add ½ cup chopped onion, 1 cup chopped mushrooms, 1 chopped carrot, and 1 chopped celery rib. Sauté for 8-10 minutes until vegetables are softened. Sprinkle ½ tbsp flour over the vegetables and cook, stirring, for 1 minute.
3. Combine & Simmer: To the skillet, add the cooked lentils, the reserved ½ cup broth, 3 tbsp red wine, 2 tsp Worcestershire sauce, and 3 tbsp tomato paste. Stir well to combine. Bring to a simmer and cook for 5 minutes until thickened. Remove from heat and stir in ½ cup thawed peas and 2 tbsp chopped parsley. Season with salt and pepper.
4. Assemble & Bake: Transfer the lentil mixture to a 9-inch pie dish or small casserole. Spread 2 ½ cups of prepared mashed potatoes evenly over the top. Place on a baking sheet and bake at 400°F for 25 minutes, or until the filling is bubbly and the potato topping is lightly golden.
Serving Suggestions
This pie is a complete meal on its own, but a simple side salad with a sharp vinaigrette cuts through the richness perfectly. For a heartier spread, serve with warm, crusty bread to soak up any savory juices. A dollop of tangy sour cream or a sprinkle of sharp cheddar cheese on top just before serving adds a delightful finishing touch.
How-to Summary
This vegetarian shepherd’s pie is built in layers: first, cook lentils in broth until tender. Second, sauté a classic mirepoix of onion, carrot, celery, and mushrooms, then thicken with a bit of flour. Third, combine the lentils and vegetables with flavor-boosting tomato paste, wine, and Worcestershire, then stir in peas. Finally, top with creamy mashed potatoes and bake until golden and bubbly.
Frequently Asked Questions
Can I use canned lentils? Yes. Substitute 2 (15-oz) cans of lentils, drained and rinsed. Use ½ cup of vegetable broth instead of the reserved cooking liquid in step 3.
Is this recipe gluten-free? To make it gluten-free, ensure your Worcestershire sauce is gluten-free (or use tamari) and use a gluten-free flour blend or cornstarch in place of all-purpose flour.
Can I make this ahead of time? Absolutely. Assemble the pie completely, cover, and refrigerate for up to 2 days. Bake directly from the fridge, adding 10-15 minutes to the baking time.
Can I freeze the shepherd’s pie? Yes. Assemble and freeze, unbaked, for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
What can I use instead of red wine? Substitute with additional vegetable broth or a non-alcoholic red wine. A teaspoon of balsamic vinegar added to the broth can also mimic some of the depth.
Common Mistakes to Avoid
Avoid overcooking the lentils into mush—they should be tender but retain shape. Do not skip cooking the flour with the vegetables for the full minute; this removes the raw flour taste and properly thickens the filling. Ensure your mashed potato topping is not too loose or runny, or it may sink into the filling. Finally, season each component (lentils, filling, potatoes) with salt and pepper as you go for layered flavor.
Conclusion
This Easy Lentil Shepherd’s Pie masterfully delivers the deep, savory comfort of the classic dish in a satisfying, plant-based form. It’s a versatile, budget-friendly recipe perfect for family dinners or meal prep. By following the detailed steps and tips, you’ll create a hearty, flavorful casserole that proves a meatless meal can be every bit as comforting and delicious as the original.