Roasted Carrot and Lentil Shepherd’s Pie

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

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes.
3. 3 In a saucepan, combine lentils, broth, onion, garlic, tomato paste, thyme, and smoked paprika. Simmer for 25 minutes until lentils are tender.
4. 4 Meanwhile, boil potatoes until tender. Drain and mash with milk, butter, salt, and pepper.
5. 5 Combine roasted carrots with lentil mixture in a greased baking dish.
6. 6 Spread mashed potatoes evenly over the top.
7. 7 Bake for 20 minutes until golden brown.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Oven
• Potato masher

Variations

• Add a layer of sautéed mushrooms for an earthy twist.

Substitutions

• Use vegetable stock instead of broth for extra veggies, or swap lentils for chickpeas for a different texture.

Pairings

• Pairs well with a crisp lager or a glass of Pinot Noir.

Nutrition

Tips

• For extra flavor, sauté onions and garlic before adding to the lentil mixture.

Storage

Store in an airtight container in the refrigerator 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 at 350°F until heated through.

Serving Suggestions

• Serve with a side of steamed broccoli or a fresh green salad.

FAQ