Vegetarian Lentil Shepherd’s Pie Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Vegetarian Lentil Shepherd’s Pie Recipe is a hearty and satisfying dish, perfect for Thanksgiving or any family gathering. Made with lentils, vegetables, and topped with creamy mashed potatoes, it offers a delicious plant-based alternative to the traditional meat version.

The recipe is simple to follow and allows for customization with your favorite vegetables or seasonings. It’s a comforting meal that everyone will enjoy.

Hearty Vegetarian Lentil Shepherd’s Pie

This shepherd’s pie features a savory lentil filling combined with carrots, peas, and corn, all topped with a rich layer of mashed potatoes. The dish takes about 1 hour to prepare and serves 6 people.

Ingredients

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 cup corn (fresh or frozen)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
4 cups mashed potatoes (prepared with butter and milk)
Olive oil for cooking

Instructions

Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25 minutes or until lentils are tender.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in carrots and cook for another 5 minutes.
Combine Filling: Add cooked lentils, peas, corn, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Mix well and cook for an additional 5 minutes.
Assemble the Pie: Preheat the oven to 400°F (200°C). Spread the lentil mixture evenly in a baking dish. Top with prepared mashed potatoes, smoothing them out with a spatula.
Bake: Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown.
Serve: Let the pie cool for a few minutes before serving. Enjoy your hearty vegetarian dish!