Teresa's Recipes
Veggie and Lentil Shepherd's Pie
This delightful vegetarian shepherd's pie is a modern twist on a classic comfort food, perfect for cozy evenings. Bursting with hearty lentils, vibrant vegetables, and topped with a rich layer of creamy mashed potatoes, it's a dish that brings warmth and satisfaction to your table. The addition of cheddar cheese creates a deliciously gooey topping that melts in your mouth, while the thyme and Worcestershire sauce add depth and flavor that will make even meat-lovers crave a second helping. A truly nourishing meal that showcases the wonderful versatility of plant-based ingredients, rooted in British culinary tradition.
Ingredients
- 2 lbs, peeled and cubed Potatoes
- 4 tablespoons Butter
- 1/2 cup Milk
- to taste Salt
- to taste Pepper
- 1 teaspoon, dried Thyme
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 cup Frozen peas
- 3 cloves, minced Garlic
- 1 large, diced Onion
- 2 stalks, diced Celery
- 2 large, diced Carrots
- 1 cup, cooked (or 1 can, drained and rinsed) Lentils
- 1 cup, shredded Cheddar cheese
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Calories: 320
- Fat: 15g
- Carbs: 40g
- Protein: 12g
- Sodium: 450mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the cooked lentils, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix well and let it simmer for 10 minutes, allowing the flavors to meld.
- While the lentil mixture simmers, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and return them to the pot.
- Add the butter and milk to the potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
- Transfer the lentil and vegetable mixture to a baking dish, spreading it evenly across the bottom.
- Carefully spread the mashed potatoes over the lentil layer, smoothing it out with a spatula.
- Sprinkle the shredded cheddar cheese generously over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove from the oven and let it cool slightly before serving. Enjoy your hearty veggie and lentil shepherd's pie!
Tips
- For a spicier kick, add a pinch of red pepper flakes to the lentil mixture.
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- For a gluten-free version, ensure your Worcestershire sauce is gluten-free.