Easy Lentil Shepherd's Pie (vegetarian)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
270 kcal
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Course
Main Course
Easy Lentil Shepherd's Pie (vegetarian)
Description
The recipe starts by cooking lentils in vegetable broth until tender. Meanwhile, onion, mushrooms, carrot, and celery are sautéed in olive oil until softened, then thickened with flour. The cooked lentils and broth are combined with red wine, Worcestershire sauce, tomato paste, and peas to make a flavorful stew-like filling. Fresh parsley brightens the dish, and salt and pepper adjust seasoning.
The savory lentil filling, with its mix of vegetables and tomato depth, offers an earthy, rich layer beneath a smooth topping of mashed potatoes. Baking crisps and browns the potatoes, contrasting the tender textured filling below. This vegetarian take provides a hearty, comforting meal without meat but with satisfying textures and flavors.
The dish is typically served as a main course and showcases lentils as a protein-rich substitute in this classic presentation. Its rustic nature and simple ingredients make it approachable for home cooking, especially for those seeking meat-free options.
Notes mention substituting frozen vegetables for fresh and recommend using up to 4 cups broth to adjust sauce thickness, as it thickens during baking and cooling. This flexibility helps balance the filling consistency before assembling.
Ingredients
- 1 cup brown lentils or green lentils
- 3-4 cups vegetable broth or beef broth if not making vegetarian
- 2 teaspoons olive oil
- ½ cup onion chopped
- 1 cup mushroom about 4 oz, chopped
- 1 carrot chopped
- 1 rib celery chopped
- ½ cup peas thawed, frozen
- ½ tablespoon all-purpose flour
- 3 tablespoons red wine
- 2 teaspoons Worcestershire sauce use vegetarian Worcestershire sauce if desired
- 3 tablespoons tomato paste
- 2 tablespoons parsley chopped, fresh
- salt to taste
- black pepper to taste
- 2 ½ cups mashed potatoes prepared
Instructions
- Preheat oven to 400°F.
- Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.
- Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.
- Add lentils (and their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more broth as needed to create a sauce. Stir in parsley and season with salt & pepper to taste.
- Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.
Notes
- Frozen vegetables can replace fresh vegetables using about 1 ½ cups for convenience.
- The sauce thickens during baking and as it cools; adding up to 4 cups broth allows better control of the filling consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270 | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 599mg | 25% |
| Potassium | 907mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 2318IU | 46% |
| Vitamin C | 32mg | 36% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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