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In today’s culinary adventure, we are excited to introduce you to a dish that beautifully marries comfort food with wholesome nutrition: Hearty Savory Lentil and Vegetable Shepherd's Pie. This delightful vegetarian twist on the classic shepherd's pie not only satisfies hunger but also nourishes the soul, making it a perfect choice for family dinners or meal prep.

Savory Lentil and Vegetable Shepherd's Pie

Discover the comfort of Hearty Savory Lentil and Vegetable Shepherd's Pie, a delightful vegetarian twist on the classic dish. Packed with nutritious lentils, a colorful medley of vegetables, and a creamy mashed potato topping, this recipe is perfect for family dinners or meal prep. With rich flavors and satisfying textures, it’s a wholesome meal that caters to vegetarians and health-conscious eaters alike. Try making this nourishing dish today and enjoy a taste of warmth and satisfaction!
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Ingredients
  

For the Filling:

1 cup green or brown lentils, thoroughly rinsed

3 cups vegetable broth

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup mushrooms, diced

1 cup frozen peas

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce (or vegan alternative)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 tablespoons olive oil

For the Mashed Potato Topping:

4 large potatoes, peeled and cut into cubes

1/4 cup unsweetened almond milk (or milk of your choice)

2 tablespoons plant-based butter or regular butter

Salt and black pepper, to taste

Optional: A pinch of nutmeg for an extra layer of flavor

Instructions
 

Cook the Lentils: In a medium-sized pot, combine the rinsed lentils and vegetable broth. Bring the mixture to a rolling boil, then reduce the heat and let it simmer gently for about 25-30 minutes, or until the lentils are tender but not mushy. Drain any leftover liquid from the pot and set the lentils aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring frequently, until the mixture is fragrant and the onion becomes translucent. Next, stir in the diced carrots, celery, and mushrooms. Continue cooking for another 5-7 minutes, or until the vegetables are tender and slightly caramelized.

      Combine and Season: Add the cooked lentils to the skillet with the sautéed vegetables. Stir in the tomato paste, Worcestershire sauce, dried thyme, rosemary, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the ingredients to combine and flavors to deepen. Finally, gently fold in the frozen peas and turn off the heat.

        Prepare the Mashed Potatoes: While the filling is cooking, bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot. Add the almond milk, plant-based butter, salt, pepper, and nutmeg (if using). Mash the mixture until smooth and creamy, adjusting seasoning as necessary.

          Assemble the Pie: Preheat your oven to 400°F (200°C). Transfer the lentil and vegetable mixture to a baking dish, spreading it out evenly. Top with the prepared mashed potatoes, smoothing out with a spatula or fork. Create some texture on the surface for added visual appeal.

            Bake: Place the assembled shepherd’s pie into the preheated oven and bake for 25-30 minutes, or until the mashed potato topping develops a lovely golden brown color.

              Serve and Enjoy: Allow the shepherd’s pie to cool for a few minutes before serving to let the filling set. Dish out warm portions, garnishing with fresh herbs if desired for a pop of color.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 6