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.
Ingredients
- 1 cupbrown lentils (or green lentils)
- 3 cupsvegetable broth (or beef broth if not making vegetarian)
- 2 teaspoonsolive oil
- ½ cupchopped onion
- 1 cupchopped mushrooms (about 4 oz)
- 1carrot (chopped)
- 1rib celery (chopped)
- ½ cupfrozen peas (thawed)
- ½ tablespoonall-purpose flour
- 3 tablespoonsred wine
- 2 teaspoonsworcestershire sauce (use vegetarian worcestershire sauce if desired)
- 3 tablespoonstomato paste
- 2 tablespoonschopped fresh parsley
- salt and black pepper (to taste)
- 2 ½ cupsprepared mashed potatoes
Directions
- 1
Preheat oven to 400°F.
- 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
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
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
Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.