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

  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 9×13 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.
Potato Topping
  • 2 1/2poundrusset potatoespeeled and cut into 1-inch pieces
  • 2tablespoonsbutter
  • 1/2cuplow-fat milk
  • 1/4teaspoonsalt
  • 1/4teaspoonblack pepper
  • 1tablespoonolive oil
  • 2clovesgarlicminced
  • 1medium yellow onionfinely chopped
  • 2carrotspeeled and diced
  • 8ouncescremini mushroomschopped
  • 3/4teaspoon salt
  • 1/4teaspoonblack pepper
  • 1teaspoondried thyme
  • 1/4teaspoondried rosemary
  • 2tablespoonstomato paste
  • 2tablespoonscoconut aminos
  • 1tablespoongluten free flour
  • 1cuplow sodium vegetable broth
  • 1cupfrozen peas
  • 1 1/2cupscooked brown lentils