Fall Lentil Shepherd's Pie
A warm and hearty twist on a traditional favorite, this Fall Lentil Shepherd’s Pie features tender lentils, seasonal vegetables, and a creamy mashed potato topping, embodying the spirit of autumn in every forkful.
Ingredients
Filling Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 3 cups vegetable broth
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Potato Topping
- 4 large russet potatoes, peeled and cubed
- ½ cup milk (or plant-based alternative)
- 3 Tbsp unsalted butter (or vegan butter)
- Optional: fresh parsley, chopped, for garnish
Instructions
Preparation
- Start by cooking the lentils. In a large pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then lower the heat and let simmer for approximately 20 minutes, or until the lentils are tender and most of the liquid is absorbed. Once done, set aside.
- In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 2–3 minutes until fragrant and translucent.
- Next, add the diced carrots and celery to the skillet. Sauté for another 5-7 minutes, until the vegetables soften. Stir in the cooked lentils, frozen peas, thyme, and rosemary. Season with salt and pepper to taste. Combine well and set aside.
- While preparing the filling, boil the cubed potatoes in a separate pot until they’re fork-tender, about 15 minutes. Drain the potatoes and return to the pot.
- Add milk and butter to the drained potatoes, then mash until smooth and creamy. Season with salt to taste.
Baking
- Preheat the oven to 400°F (200°C). In a 9x13 inch baking dish, spread the lentil mixture evenly on the bottom. Use a spatula to layer the creamy mashed potatoes over the lentil filling, smoothing it out to create an even top.
- Bake in the preheated oven for 20 minutes, until the top is slightly golden. Remove from the oven and let it rest for a few minutes before serving.
Notes
For added flavor, sauté mushrooms with the vegetables for a deeper taste. Consider adding a splash of Worcestershire sauce or soy sauce to the lentil filling for extra richness. This dish can be made a day ahead; just cover it tightly and refrigerate before baking. Feel free to use any combination of seasonal vegetables you have on hand.