Easy Lentil Shepherd's Pie (Print Version)
# Ingredients:
→ Protein Base
01 -
1 cup brown lentils or green lentils
02 -
3-4 cups vegetable broth
→ Vegetables
03 -
½ cup chopped onion
04 -
1 cup chopped mushrooms (about 4 oz)
05 -
1 carrot, chopped
06 -
1 rib celery, chopped
07 -
½ cup frozen peas, thawed
→ Seasonings & Sauces
08 -
2 teaspoons olive oil
09 -
½ tablespoon all-purpose flour
10 -
3 tablespoons red wine
11 -
2 teaspoons Worcestershire sauce (vegetarian)
12 -
3 tablespoons tomato paste
13 -
2 tablespoons chopped fresh parsley
14 -
Salt and black pepper to taste
→ Topping
15 -
2 ½ cups prepared mashed potatoes
# Instructions:
01 -
Preheat oven to 400°F.
02 -
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.
03 -
Heat olive oil in a pan over medium heat. Cook onion, mushrooms, carrot, and celery until onion and carrot are softened. Stir in flour and cook for 1 minute.
04 -
Add cooked lentils (with their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered for 10 minutes, adding more broth as needed to create a sauce. Stir in parsley and season with salt and black pepper to taste.
05 -
Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake for 20-25 minutes or until potatoes are browned.
# Notes:
01 -
Fresh vegetables can be substituted with 1 ½ cups frozen vegetables.
02 -
The sauce will thicken while baking and cooling. Add the full 4 cups of broth if a looser consistency is preferred.