Lentil Shepherd’s Pie

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Recipes

Lentil Shepherd’s Pie
Serving Size:6|Prep Time:30minutes|Cook Time:30minutes
Lentil Shepherd’s Pie

Ingredients

Potato Topping
  • 2 1/2 pound russet potatoes peeled and cut into 1-inch pieces
  • 2 tablespoons butter
  • 1/2 cup low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Filling
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 medium yellow onion finely chopped
  • 2 carrots peeled and diced
  • 8 ounces cremini mushrooms chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 2 tablespoons coconut aminos
  • 1 tablespoon gluten free flour
  • 1 cup low sodium vegetable broth
  • 1 cup frozen peas
  • 1 1/2 cups cooked brown lentils

Directions

Print Recipe
  1. Preheat oven to 350°F
  2. Place cubed potatoes in a large pot, cover with water, and place over medium to high heat.
  3. Bring to a boil and cook 10-15 minutes, or until potatoes can be easily pierced through with a fork.
  4. While potatoes cook, warm oil in a large sauté pan over medium heat. Add garlic, onion, carrots, mushrooms, herbs and spices. Sauté 5-7 minutes or until vegetables are tender.
  5. Add tomato paste and coconut aminos. Stir until vegetables are coated with tomato paste.
  6. Add gluten-free flour and stir again.
  7. Pour in vegetable broth and stir until the liquid boils and starts to thicken.
  8. Stir in frozen peas and cooked lentils. Turn off heat.
  9. Once potatoes are done, drain and return to warm pot to encourage extra water to evaporate. Add butter and milk and mash until smooth.
  10. Pour lentil mixture into greased 9x13 baking dish, top with mashed potatoes and gently spread until lentils are covered.
  11. Dish can be covered and be placed in refrigerator for future use or baked for 20 minutes, or until top begins to brown and sauce is bubbly.
  12. Note: If dish has been refrigerated from prepping it ahead of time, it will take longer to get bubbly and golden brown.

Chef's Narrative

Trying to find meatless meal recipes the entire family will enjoy? Look no further! With the stick-to-your-ribs mashed potato topping and delicious filling of lentils, herbs, and vegetables, no one will leave this meal hungry!

Recipe Substitutions

Replace butter with plant-based butter alternative and milk with vegetable stock to make recipe vegan.
Nutrition Facts:
Calories: 310, Total Fat: 7g, Saturated Fat: 3g, Sodium: 480mg, Potassium: 1321mg, Carbs: 53g, Fiber: 11g, Protein: 11g
Allergens:
Milk

Directions

Print Recipe
  1. Preheat oven to 350°F
  2. Place cubed potatoes in a large pot, cover with water, and place over medium to high heat.
  3. Bring to a boil and cook 10-15 minutes, or until potatoes can be easily pierced through with a fork.
  4. While potatoes cook, warm oil in a large sauté pan over medium heat. Add garlic, onion, carrots, mushrooms, herbs and spices. Sauté 5-7 minutes or until vegetables are tender.
  5. Add tomato paste and coconut aminos. Stir until vegetables are coated with tomato paste.
  6. Add gluten-free flour and stir again.
  7. Pour in vegetable broth and stir until the liquid boils and starts to thicken.
  8. Stir in frozen peas and cooked lentils. Turn off heat.
  9. Once potatoes are done, drain and return to warm pot to encourage extra water to evaporate. Add butter and milk and mash until smooth.
  10. Pour lentil mixture into greased 9x13 baking dish, top with mashed potatoes and gently spread until lentils are covered.
  11. Dish can be covered and be placed in refrigerator for future use or baked for 20 minutes, or until top begins to brown and sauce is bubbly.
  12. Note: If dish has been refrigerated from prepping it ahead of time, it will take longer to get bubbly and golden brown.

Chef's Narrative

Trying to find meatless meal recipes the entire family will enjoy? Look no further! With the stick-to-your-ribs mashed potato topping and delicious filling of lentils, herbs, and vegetables, no one will leave this meal hungry!

Recipe Substitutions

Replace butter with plant-based butter alternative and milk with vegetable stock to make recipe vegan.
Nutrition Facts:
Calories: 310, Total Fat: 7g, Saturated Fat: 3g, Sodium: 480mg, Potassium: 1321mg, Carbs: 53g, Fiber: 11g, Protein: 11g
Allergens:
Milk

Ingredients

Potato Topping
  • 2 1/2 pound russet potatoes peeled and cut into 1-inch pieces
  • 2 tablespoons butter
  • 1/2 cup low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Filling
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 medium yellow onion finely chopped
  • 2 carrots peeled and diced
  • 8 ounces cremini mushrooms chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 2 tablespoons coconut aminos
  • 1 tablespoon gluten free flour
  • 1 cup low sodium vegetable broth
  • 1 cup frozen peas
  • 1 1/2 cups cooked brown lentils
 

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