Lentil and Roasted Vegetable Shepherd’s Pie

• 2 cups diced carrots
• 2 cups diced zucchini
• 1 cup diced celery
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 3 cups peeled and diced potatoes
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F. Toss carrots, zucchini, celery, and 1 tbsp olive oil on a baking sheet. Roast for 25 minutes.
2. 2 Meanwhile, sauté onion and garlic in remaining olive oil until soft. Stir in lentils, broth, thyme, paprika, salt, and pepper. Simmer until lentils are tender.
3. 3 Boil potatoes in salted water until tender. Drain, then mash with almond milk, salt, and pepper.
4. 4 Layer roasted vegetables in a baking dish, top with lentil mixture, then spread mashed potatoes over the top.
5. 5 Bake uncovered for 20 minutes until golden and bubbly.
6. 6 Garnish with parsley before serving.

Equipment

• Baking sheet
• Baking dish
• Potato masher

Variations

• Add sautéed mushrooms for an earthy twist, or swap sweet potatoes for a richer flavor.

Substitutions

• Substitute almond milk with any milk of choice, or use vegetable stock in place of broth for more depth.

Pairings

• Pairs well with a robust red wine or a hoppy IPA.

Nutrition

Tips

• For extra flavor, add a splash of balsamic vinegar to the roasted vegetables.
• This pie can be assembled a day ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncovered for another 15 minutes.

Serving Suggestions

• Serve with a crisp green salad or steamed broccoli for a balanced meal.

FAQ