Easy Lentil Shepherd's Pie (vegetarian)
Lentil shepherd's pie has tender lentils in a rich brothy gravy, topped with creamy mashed potatoes and baked until bubbly.
Foto: Spend With PenniesIngredients
- 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 chopped onion
- 1 cup chopped mushrooms (about 4 oz)
- 1 carrot (chopped)
- 1 rib celery (chopped)
- ½ cup frozen peas (thawed)
- 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 chopped fresh parsley
- salt and black pepper (to taste)
- 2 ½ cups prepared mashed potatoes
Steps
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.
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