Best Ever Lentil Vegetarian Shepherd’s Pie
An update to the traditional meat version, this Shepherd's Pie is full of flavor and nutrients!
Servings 8 Servings
Ingredients
- 1 1/2 lbs Potatoes - we used russet approx. 8 medium Peeled and Chopped
- 1/4 c Butter - melted
- 1/4 c Milk
- 1 Egg Yolk
- 2 tbsp Olive Oil
- 1 medium Onion diced
- 2 medium Carrots diced
- 3 cloves Garlic minced
- 1 can Lentils approx. 2 cups rinsed
- 2 tbsp Flour
- 1 c Vegetable Broth
- 1 tbsp Worcestershire Sauce
- 1 c Frozen Corn
- 1 c Frozen Peas
- 1 tsp dried Parsley
- Salt and Pepper
Instructions
- Preheat oven to 400 F.
- In a large pot bring potatoes to a boil, cook until fork goes through easily (12 mins).
- While potatoes are cooking heat olive oil over medium-high heat in a large oven safe skillet. Saute carrots and onions until soft, add in garlic and cook for 1 minute until it become fragrant (be careful not to burn it).
- Add in your lentils with a pinch of salt and pepper, sprinkle with flour and cook for 1 minute.
- Add in your broth and Worcestershire sauce, reduce heat to medium and simmer for 5 minutes until thickened.
- While simmering, drain your potatoes and mash with melted butter and milk. Add egg yolk and a pinch of salt and pepper, stir to combine.
- Remove lentil mixture from heat and stir in peas and corn.
- Add mashed potatoes to the top of your lentil mixture and gently spread to create an even layer.
- Cook in preheated oven for 20-25 minutes until the top is lightly golden, top with parsley and serve.
Notes
We use russet potatoes, but you can also use white or yellow.
If you do not have a large enough skillet, you can assemble in casserole dish instead.
Be sure to lightly rinse the canned lentils to remove the liquid which generally contains an excessive amount of sodium.
If you do not have a large enough skillet, you can assemble in casserole dish instead.
Be sure to lightly rinse the canned lentils to remove the liquid which generally contains an excessive amount of sodium.