Cozy Lentil and Vegetable Shepherd's Pie -

- 1 cup green or brown lentils, rinsed and drained - 4 cups vegetable broth - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup mushrooms, diced - 1 cup frozen peas - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 4 large potatoes, peeled and cubed - 1/4 cup plant-based milk - 2 tablespoons olive oil - 1 tablespoon nutritional yeast (optional)

Cozy Lentil and Vegetable Shepherd's Pie

Warm up with a hearty twist on a classic: Cozy Lentil and Vegetable Shepherd's Pie. This plant-based take on the beloved comfort food combines nutritious lentils, fresh vegetables, and a creamy mashed potato topping for a satisfying meal everyone will love. Perfect for family dinners or gatherings, this dish is not only delicious but also packed with nutrients. Discover how to create this wholesome, flavorful pie that's sure to bring everyone together!

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Ingredients

For the Lentil Filling:

1 cup dried green or brown lentils, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup mushrooms, chopped

1 cup frozen peas

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

2 cups vegetable broth

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon soy sauce or tamari (for a gluten-free option)

For the Potato Topping:

4 medium potatoes, peeled and diced

¼ cup milk (or plant-based milk for a dairy-free option)

2 tablespoons butter (or plant-based butter)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Cook the Lentils: In a medium pot, add the rinsed lentils and enough water to cover them by an inch. Bring to a rapid boil, then reduce the heat to low. Simmer for about 20-25 minutes until the lentils are tender yet firm. Drain and set aside.

Prepare the Vegetable Filling: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they turn translucent, about 3-4 minutes.

Add Carrots and Celery: Stir in the diced carrots and celery. Continue cooking for an additional 5-7 minutes, allowing them to soften.

Incorporate Mushrooms and Peas: Add the chopped mushrooms and frozen peas to the skillet. Sauté until the mushrooms begin to release their moisture and become tender, about 5 minutes.

Season the Filling: Mix in the tomato paste, cooked lentils, dried thyme, rosemary, smoked paprika, and vegetable broth. Bring the mixture to a simmer and let it cook for 5-10 minutes. Season to taste with salt, pepper, and soy sauce. Once combined, remove from heat.

Make the Potato Topping: While the filling simmers, place the diced potatoes into a large pot and cover them with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.

Mash the Potatoes: Add the milk, butter, salt, and pepper to the potatoes. Mash until silky smooth and creamy, adjusting the seasoning to your preference.

Assemble the Pie: Preheat your oven to 400°F (200°C). Pour the hearty lentil and vegetable filling into a baking dish, spreading it out to cover the bottom evenly. Top with the luscious mashed potatoes, smoothing it out with a spatula or fork to create an appealing texture.

Bake: Place the assembled shepherd's pie in the preheated oven and bake for 20-25 minutes until the potato topping becomes golden brown and the filling is bubbling around the edges.

Serve: Allow the pie to cool for a few minutes before serving. For an added touch, garnish with fresh parsley if desired. Savor the warmth of this comforting dish!

Prep Time, Total Time, Servings: 20 min | 1 hr | 6 servings

Presentation Tips: Serve the shepherd's pie directly from the baking dish, or portion it into individual plates. A light sprinkle of fresh parsley on each serving can elevate the dish's appearance and freshness.