Lentil Shepherd's Pie
A vegetarian take on shepherd's pie with a hearty lentil and vegetable filling deepened with tomato paste and thyme, topped with well-seasoned mashed potatoes - a filling built on lentils and broth alone, with nothing to season the potato topping, is why most versions taste watery and bland.
⏱ 55 min🍽 6 servings
dinnerveganvegetarian
Ingredients
- •2 cups cooked lentils
- •1 onion, diced
- •2 carrots, diced
- •1 tbsp tomato paste
- •1/2 tsp dried thyme
- •1 cup vegetable broth
- •4 potatoes, boiled and mashed
- •2 tbsp butter
- •Salt to taste
- •Pepper to taste
Steps
- 1.Preheat oven to 375°F.
- 2.Sauté the onion and carrots until softened, then stir in the tomato paste and thyme and cook for 1 minute.
- 3.Add the lentils and vegetable broth, season with salt and pepper, and simmer for 5 minutes until slightly thickened.
- 4.Spread the lentil mixture into a baking dish and top with mashed potatoes mixed with butter and seasoned with salt and pepper.
- 5.Bake for 25-30 minutes until golden on top.