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Lentil Shepherd's Pie

This Lentil Shepherd’s Pie is hearty, comforting, and perfect for a meatless Sunday supper.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 3
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

Filling
  • ½ cup dry lentils
  • 1¼ cups vegetable broth or water
  • ½ onion diced
  • 1 carrot diced
  • ½ cup chopped mushrooms
  • ½ cup frozen peas
  • 1 clove garlic minced
  • 2 tsp tomato paste
  • ¼ tsp thyme
  • ¼ tsp paprika
  • Salt and pepper
  • 1 tsp olive oil
Potato Topping
  • 2 medium potatoes peeled and chopped
  • 2 tbsp milk
  • 2 tbsp plain Greek yogurt
  • Salt and pepper

Method
 

  1. Cook lentils in broth or water about 20 minutes until tender.
  2. Sauté onion, carrot, and mushrooms in olive oil until soft.
  3. Add garlic, tomato paste, thyme, paprika, salt, and pepper.
  4. Stir in cooked lentils and peas and add a little broth if needed.
  5. Divide mixture into two small baking dishes.
  6. Boil potatoes until soft, then mash with milk and Greek yogurt.
  7. Spread mashed potatoes over lentil mixture and rough up the top with a fork.
  8. Bake at 375°F for 20–25 minutes until hot. Broil 2 minutes to brown the top if desired.
  9. Let sit 10 minutes before serving.