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Soul-Hugging Lentil Shepherd’s Pie

Name: Soul-Hugging Lentil Shepherd’s Pie
Ingredients: 3 medium russet potatoes; 2 Tbsp vegan butter or extra-virgin olive oil; 1/2 cup unsweetened plant milk; Sea salt and freshly ground black pepper; 2 Tbsp extra-virgin olive oil; 1 cup chopped onion; 4 medium carrots, finely diced; 2 large garlic cloves, minced; 3 cups cooked brown or green lentils; 1 tsp ground turmeric; 1 tsp ground cumin; 2 Tbsp all-purpose gluten-free flour; 2 tsp tomato paste; 1 cup vegetable stock; 1 tsp vegan Worcestershire sauce; 2 tsp fresh rosemary leaves, chopped (or 1 tsp dried); 1 tsp fresh thyme leaves, chopped (or 1 tsp dried); 1 cup fresh or frozen peas

Serves 6

Nina Wagner

Updated Dec 02, 2020

This hearty plant-based casserole dish is a crowd-pleaser in my house. This is comfort food of the healthy variety, with protein-packed lentils and plenty of fiber and flavor. Oh, and who doesn’t love a one-dish recipe for quick cleanup?

Soul-Hugging Lentil Shepherd’s Pie

Ingredients

3 medium russet potatoes
2 Tbsp vegan butter or extra-virgin olive oil
1/2 cup unsweetened plant milk
Sea salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 cup chopped onion
4 medium carrots, finely diced
2 large garlic cloves, minced
3 cups cooked brown or green lentils
1 tsp ground turmeric
1 tsp ground cumin
2 Tbsp all-purpose gluten-free flour
2 tsp tomato paste
1 cup vegetable stock
1 tsp vegan Worcestershire sauce
2 tsp fresh rosemary leaves, chopped (or 1 tsp dried)
1 tsp fresh thyme leaves, chopped (or 1 tsp dried)
1 cup fresh or frozen peas

Nutrition

Per serving:

calories347
protein14g
fat10g
carbs50g
- sugar7g
- fiber10g
sodium100mg

Directions

01

Preheat the oven to 400 F.
Peel potatoes and cut into 1/2 inch chunks. Place in medium saucepan and cover with cold water. Set over high heat, cover with lid, and bring to a boil.
Remove lid, lower heat to maintain a simmer, and cook for 10 to 15 minutes, until you can easily smash a potato chunk with a fork. Drain well.
In same saucepan, melt vegan butter or warm 2 Tbsp olive oil over medium-low heat and mix in plant milk. Return potatoes to saucepan and mash with fork or potato masher until smooth. Season with salt and pepper and set aside.
While potatoes simmer, prepare the filling. Heat large sauté pan over medium-high heat and add 2 Tbsp olive oil. Once oil is hot, add onion and carrots and cook until onion begins to soften, 3 to 4 minutes. Add garlic and cook, stirring, for additional 1 minute.
Add cooked lentils, season with salt and pepper, and add turmeric and cumin. Stir well. Add flour, tomato paste, vegetable stock, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for 10 to 12 minutes, until sauce has thickened. Remove from heat, add peas, and stir to combine.
Spread filling evenly in 11 × 7 inch baking dish. Top with mashed potatoes, spreading them evenly to edges of dish and forking across top so you have some rough edges that will crisp up in the oven.
Bake for 25 to 35 minutes, until potatoes just begin to brown. To crisp the top, turn oven to broil and broil for an additional 3 to 5 minutes. Remove from oven and allow to cool for at least 15 minutes before serving.

Nina Wagner

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