Description
A hearty and comforting lentil and vegetable shepherd’s pie without a crust.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups mashed potatoes
Instructions
- Rinse lentils and add to a pot with vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes until tender.
- In a skillet, sauté onion, carrots, celery, and garlic until softened.
- Add cooked lentils, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Stir well.
- Spread the lentil mixture in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Bake at 375°F (190°C) for 25-30 minutes until heated through.
Notes
- Use any vegetables you prefer.
- Make sure the mashed potatoes are well-seasoned.
- This dish can be made ahead and frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil, Vegetable, Shepherd’s Pie, Pie without Crust