Lentil and Vegetable Shepherd's Pie

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 cup green lentils, rinsed
• 1 1/2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 pound potatoes, peeled and diced
• 1/2 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
3. 3 Add carrots, celery, and zucchini; cook for 5 minutes.
4. 4 Stir in lentils, vegetable broth, thyme, and smoked paprika. Simmer uncovered for 20 minutes, until lentils are tender.
5. 5 Meanwhile, boil potatoes until tender, then mash with milk and butter. Season with salt and pepper.
6. 6 Transfer lentil mixture to a baking dish. Top with mashed potatoes.
7. 7 Bake for 25 minutes, until the top is golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Baking dish
• Pot

Variations

• Add a handful of frozen peas with the lentils for extra color and nutrients.
• For a spicy kick, add a dash of cayenne pepper.

Substitutions

• Use vegetable stock instead of broth for a richer flavor.
• Substitute sweet potatoes for regular potatoes for a sweeter twist.

Pairings

• Perfect with a glass of Pinot Noir.
• A side of steamedнибудь green beans complements this dish well.

Nutrition

Tips

• For a vegan option, use plant-based butter and milk.
• This pie can be assembled ahead and refrigerated until ready to bake.

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, then reheat covered with foil at 350°F for 30 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with a side of garlic bread.

FAQ