Lentil Vegetable Shepherd's Pie
This vegan version of Shepherd's Pie is made with lentils, vegetables and seasonings to add texture and a savory hearty taste. The mashed potatoes on top add to this dish and make it a delicious meal.
Ingredients
- 1 cup dried green lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper, to taste
- 4 cups mashed potatoes
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the lentils and cook them in the vegetable broth for 20-25 minutes, or until tender.
- While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook until softened (5-7 minutes).
- Add the garlic, thyme, rosemary, salt, and pepper to the skillet and cook for 1-2 minutes.
- Add the diced tomatoes (including the liquid) and frozen peas to the skillet and stir to combine.
- Add the cooked lentils to the skillet and stir to combine.
- Transfer the mixture to a 9x13 inch baking dish and top with mashed potatoes.
- Bake for 25-30 minutes, or until the mashed potatoes are golden brown.