Easy Lentil Shepherd's Pie (vegetarian)

Easy Lentil Shepherd's Pie (vegetarian)

from spendwithpennies.com
80 min
6 servings

Lentil shepherd's pie has tender lentils in a rich brothy gravy, topped with creamy mashed potatoes and baked until bubbly.

Ingredients

  • 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 onion (chopped)
  • 1 cup chopped mushrooms (about 4 oz)
  • 1 carrot (chopped)
  • 1 rib celery (chopped)
  • ½ cup frozen peas (defrosted)
  • 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 parsley (chopped)
  • salt & pepper to taste
  • 2 ½ cups prepared mashed potatoes

Directions

  1. 1

    Preheat oven to 400°F.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.