Quick Lentil Shepherd's Pie

Name: Quick Lentil Shepherd's Pie
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion; 1 cup diced carrots; 0.5 cup diced celery; 1 cup cooked green lentils; 1.5 cups vegetable broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 4 servings instant mashed potatoes; 1 cup milk; 2 tablespoons butter

A hearty and comforting vegetarian take on a classic, featuring savory lentils topped with creamy mashed potatoes.

British⏱ 30 min⚠ Contains 2 allergen(s)

✨ High in fiber✨ Good source of vitamin C✨ Good source of potassium

Ingredients

Olive oil1 tablespoon
Onion1 medium
Carrots1 cup diced
Celery0.5 cup diced
Green lentils1 cup cooked
Vegetable broth1.5 cups
Tomato paste2 tablespoons
Dried thyme1 teaspoon
Instant mashed potatoes4 servings
Milk1 cup
Butter2 tablespoons

Nutrition (per serving, makes 4)

Calories299 kcal

Protein9.1 g

Carbs37 g

Fat10.8 g

Fiber7.5 g

Sugar8.2 g

Sodium255 mg

Vitamin C10.3 mg

Iron1.3 mg

Calcium110 mg

Potassium513 mg

Estimated values.

Steps

1Preheat oven to 375°F (190°C).
2Heat olive oil in an oven-safe skillet or pot over medium heat, then add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
3Stir in the cooked green lentils, vegetable broth, tomato paste, and dried thyme; bring to a simmer and cook for 5 minutes.
4Prepare the instant mashed potatoes according to package directions, using milk and butter for creaminess.
5Spoon the lentil mixture into a casserole dish if not using an oven-safe skillet.
6Carefully spread the mashed potatoes evenly over the lentil filling.
7Bake for 15-20 minutes, or until the topping is golden brown and the filling is bubbling.