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Shepherd's Pie is a beloved dish that has warmed the hearts and stomachs of many for generations. Traditionally made with minced meat, this comforting casserole has seen many adaptations over the years, including a delightful vegetarian twist that appeals to a broader audience. Enter the Savory Vegetarian Lentil Shepherd’s Pie—a wholesome, nutritious, and fulfilling dish that not only satisfies hunger but also invites you to explore the rich flavors of plant-based ingredients.

Vegetarian Lentil Shepherd’s Pie

Discover the warmth of comfort food with this Savory Vegetarian Lentil Shepherd’s Pie! Packed with protein-rich lentils, vibrant veggies, and topped with creamy mashed potatoes, this wholesome dish is perfect for plant-based eaters and meat-lovers alike. Explore the delightful flavors and nutritional benefits that make this recipe a family favorite. Perfect for any occasion, it’s both satisfying and health-conscious! #VegetarianRecipes #ComfortFood #HealthyEating #PlantBased #ShepherdsPie #Lentils #MeatlessMeals
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Ingredients
  

1 cup brown or green lentils, rinsed and drained

4 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce (vegan if desired)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

3 large potatoes, peeled and cubed

1/2 cup milk (dairy or plant-based)

4 tablespoons butter (or vegan substitute)

Fresh parsley for garnish

Instructions
 

Cook the Lentils: In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils are tender. Drain any excess liquid and set aside.

    Make the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 4-5 minutes.

      Add Other Veggies: Stir in the carrots and celery, cooking for another 5-7 minutes until they begin to soften. Add the cooked lentils, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix well and let simmer for an additional 5 minutes.

        Prepare the Mashed Potatoes: While the vegetables and lentils are cooking, place the cubed potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and return to the pot.

          Mash the Potatoes: Add the milk and butter to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

            Assemble the Pie: Preheat your oven to 400°F (200°C). In a large baking dish, spread the lentil and vegetable mixture evenly across the bottom. Top with the mashed potatoes, spreading them out evenly and creating decorative peaks with a fork.

              Bake: Place the dish in the oven and bake for 25-30 minutes, or until the top is lightly golden and crispy.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious, plant-based meal!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6