Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Total time: 75 min
Ingredients: 1 cup dry brown lentils; 4 medium potatoes; 2 medium carrots; 2 stalks celery; 1 medium onion; 4 cups vegetable broth; 0.5 cup plant milk; 1 teaspoon dried thyme; 2 tablespoons olive oil; 0.5 cup frozen peas

A comforting classic, reimagined with savory lentils and mixed vegetables beneath a creamy mashed potato topping.

British⏱ 75 min⚠ Contains 2 allergen(s)

Ingredients

Brown lentils1 cup dry
Potatoes4 medium
Carrots2 medium
Celery2 stalks
Onion1 medium
Vegetable broth4 cups
Plant milk0.5 cup
Thyme1 teaspoon dried
Olive oil2 tablespoons
Peas0.5 cup frozen

Steps

1Peel and boil potatoes until tender, then mash with plant milk and a pinch of salt and pepper.
2Dice carrots, celery, and onion; sauté them in olive oil until softened.
3Add dry lentils, vegetable broth, and thyme to the pan, bringing to a boil before simmering for 25-30 minutes until lentils are tender.
4Stir in frozen peas to the lentil mixture.
5Pour the lentil filling into an oven-safe dish and spread the mashed potato evenly over the top.
6Bake at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown.