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.
READ THIS NEXT
SEE MORE »
Steamed Pacific Halibut Packets with Kale, Grape Tomatoes, and Garlic Lemon Chili Oil
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.
Melon and Halloumi with Chili Crisp and Lime
Slice, drizzle, and squeeze—there’s little more to this refreshing, flavour-packed sweet-meets-heat melon salad. Mad for melon Any juicy, ripe melon can be used in this dish. Try a variety for a multicoloured dish or heirloom melons for a unique taste and look.
Herbed Chicken and Carrot Patty Lettuce Cups
Easy to transport and eat, these juicy chicken parcels are reminiscent of a fresh spring roll, thanks to herbs, carrot, and fish sauce. Gleaned cuisine Glean from mom’s most-loved cuisine to make these chicken patties her favourite. Try Greek-inspired with feta, dill, lemon zest, and yogurt; Korean-inspired with gochujang paste and kimchi; or Indian-inspired with garam masala and mango chutney.