Lentil Shepherd's Pie
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
8 servings
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Calories
362 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lentil Shepherd's Pie
Description
This Lentil Shepherd's Pie starts with boiling peeled Yukon Gold potatoes until tender, then mashing them with vegan butter, nutritional yeast, salt, and pepper for a creamy topping. Meanwhile, a sautéed mixture of onion, carrot, celery, thyme, and tomato paste builds the base flavor. Brown lentils, fire-roasted diced tomatoes, and vegetable stock are added and simmered until the lentils are tender and liquid mostly absorbed.
Frozen peas and soy sauce are folded into the filling to add sweetness and umami. The spiced lentil mixture is placed in a large skillet or baking dish, topped with the mashed potatoes, and baked until the topping forms a golden crust. The result is a comforting, textured pie combining softness and subtle herbacy.
This pie serves well as a main dish for a hearty vegetarian meal. The vegan butter and nutritional yeast contribute depth in flavor, while the potatoes provide a smooth contrast to the savory lentil base.
Ingredients
- 2 ½ pounds potato peeled and chopped, Yukon gold variety
- 1 ½ teaspoon salt divided
- 4 tablespoons vegan butter
- 1 tablespoon nutritional yeast
- 1 teaspoon black pepper divided
- 2 tablespoons olive oil
- 1 onion diced
- 3 carrot diced
- 3 celery diced, stalks
- 2 tablespoons thyme fresh leaves
- 1 tablespoon tomato paste
- 1 ½ cups brown lentils
- 1 .5 ounce can diced tomatoes fire roasted
- 4 cups vegetable stock
- 1 cup peas frozen
- 1 tablespoon soy sauce reduced sodium
Instructions
- Place the potatoes in a large pot with 1 teaspoon of salt, cover with an inch of cold water and bring to a boil. Reduce heat to a simmer and cook the potatoes until fork tender, 15 to 18 minutes. Drain, then mash with vegan butter, nutritional yeast and ½ teaspoon pepper. Set aside off of the heat on top of the stove top to keep warm.
- In a large, oven safe skillet, heat olive oil over medium heat. Add the onion, carrot and celery and cook for 5 to 7 minutes, or until the vegetables start to soften. Add the thyme and tomato paste and cook for 1 to 2 minutes, stirring to coat all of the vegetables.
- Preheat the oven to 425˚F. Add the lentils, diced tomatoes and stock and bring to a boil. Reduce heat to a simmer and cook covered for about 20 minutes, or until the lentils are tender, and most of the liquid is absorbed. Season with remaining ½ teaspoon of salt and pepper. Add the peas and soy sauce and cook for 1 to 2 minutes. Remove from heat.
- Add the mashed potatoes on top of the lentil mixture, smoothing them into a single layer. Place the skillet on a rimmed sheet pan (to catch any drips) and bake for about 25 minutes, or until the potatoes become lightly golden. Let cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 1068mg | 45% |
| Potassium | 1140mg | 24% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 4345IU | 87% |
| Vitamin C | 42mg | 47% |
| Calcium | 63mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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