The lentils in this shepherd’s pie are an excellent substitute for the heavier beef it’s classically made with, and are a healthy, economical protein. I promise you won’t miss the meat — you probably won’t even notice that it isn’t there. Best of all, this dish is everything a comfort food should be: filling and hearty.
Vegetarian Shepherd’s Pie
Recipe By Sina Mizrahi
- Cook & Prep: 2 h
- Serving: 6
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Contains:
Ingredients (15)
Filling
Mashed Potatoes
Start Cooking
For the potatoes
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Place the potatoes in a large pot and fill with cold water until they’re just covered. Bring to a boil over medium-high heat and cook for 20 to 30 minutes, or until a fork easily pierces through.
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Drain and transfer to a mixing bowl. Using a masher or two forks, mash the potatoes with the butter until fluffy. Season with salt and pepper, and set aside.
For the filling
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In a large saucepan or pot, heat the oil over medium heat and sauté the onions until translucent. Add the garlic and stir.
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Add the lentils and water. Bring to a boil and season with the cumin, onion powder, salt, thyme, and pepper.
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Cover the pot, reduce heat to low, and simmer for 35 minutes. Add the peas and carrots and cook for another 10 minutes. Stir in 2 to 3 tablespoons of mashed potatoes and remove from heat.
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Preheat oven to 425°F. Transfer the lentil mixture to an 8- x 8-inch baking dish.
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Gently top with the mashed potatoes. Dot the potatoes with butter and bake at 425° F for 30 to 45 minutes, until most of the liquid is absorbed.
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Serve hot.
Tip:
Allow to cool completely before covering and storing in the refrigerator. Reheats well in the oven or microwave.
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