Shepherd’s Pie With Lentils

Shepherd’s Pie With Lentils

Shepherd’s Pie flavor without the meat! See how easy this tasty dish can be re-created into a protein-rich plant-based dinner. Mashed Potatoes & lentils are the main ingredients! I’d like to think there’s nothing better than a casserole topped with creamy mashed potatoes. Picture your serving spoon breaking through that crunchy-smooth layer of mashed potato into the lentil-based vegetable mixture inside your casserole. Incredible, right? The flavors blend into a dreamy mixture sure to please the most Irish among us for a meatless meal that’s satisfying, rich, tasty, and oh-so-good!

  • 12 Quart Stockpot
  • Mixer
  • Large Mixing Bowl
  • Large Sauce Pan
  • 9 x 13 Baking Dish
  • 3-5 lbs Red Potatoes (Peeled & Halved)
  • ½ cup Almond Milk (May substitute with similar plant based-Based Milk)
  • 3 tbsp Earth Balance Spread
  • 2 tbsp Vegetable Broth (To Saute’ Garlic & Onions)
  • 1 medium Yellow Onion (Diced)
  • 1½ tsp Garlic (Minced)
  • 1½ cups Lentil (Uncooked, Rinsed Well)
  • 4 cups Vegetable Broth
  • 1½ tsp Dried Thyme
  • 10 oz Frozen Mixed Vegetables
  • 1 spray Avocado Cooking Spray
  1. Make your favorite mashed potatoes. Place potatoes in a pot of water and bring to a boil over medium-high heat. Cook until very soft (15-20 minutes) then drain.
  2. Place potatoes in a large mixing bowl. Mash with ½ cup plant-based milk, and 3 tablespoons of plant-based butter. Season with salt and pepper.
  3. Preheat oven to 425℉. Grease a 9×13 baking dish with Avocado oil spray.
  4. Heat 2 tablespoons of veggie broth in a large saucepan over medium heat.
  5. Add onions and garlic. Saute՛ for 5 minutes.
  6. Stir in vegetable broth, lentils, and thyme. Season with sea salt and pepper to taste.
  7. Bring to a boil and simmer for 35-40 minutes until lentils are tender. During the last 10 minutes of simmering, add the frozen veggies to the lentil mixture and stir.
  8. Transfer the lentil mixture to the prepared baking dish and top with mashed potatoes.
  9. Season with pepper to taste. Bake for 15-20 minutes until potatoes are lightly browned.
  10. Cool the casserole for 5-10 minutes before serving.

*When adding vegetables you can substitute the frozen vegetables with fresh favorite veggies, or I’ve been known to use ½ bag frozen and a cup of fresh mixed chopped red pepper, peas, and carrots from the garden.

* Mashed potatoes can be substituted with mashed cauliflower or mashed sweet potatoes.

Dinner, Main Course