Go Back
Welcome to the world of comfort food with a twist! This Cozy Lentil and Vegetable Shepherd's Pie is not only delicious but also a wholesome plant-based meal that everyone can enjoy. With its rich flavors and hearty texture, this dish is perfect for chilly evenings or gatherings with family and friends. As more people embrace plant-based diets for health, ethical, and environmental reasons, this recipe shines as a nourishing option that caters to various dietary preferences, including vegan and vegetarian lifestyles.

Cozy Lentil and Vegetable Shepherd's Pie

Warm up your evenings with this delicious Cozy Lentil and Vegetable Shepherd's Pie, a wholesome plant-based twist on a classic comfort dish. Packed with rich flavors from lentils, vegetables, and aromatic herbs, this recipe is perfect for gatherings or a cozy night in. Easy to make, nutritious, and suitable for vegan and vegetarian diets, it’s a delightful way to enjoy heart-healthy ingredients while celebrating the comforting essence of home-cooked meals. Enjoy every satisfying bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 medium potatoes, diced

1 cup frozen peas

1 cup vegetable broth

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

1/4 cup unsweetened almond milk (or milk of choice)

2 tablespoons butter (or vegan alternative)

Instructions
 

Prepare the Lentils: In a medium pot, bring 2 cups of water to a boil. Add the rinsed lentils, reduce heat, cover, and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent (around 4-5 minutes).

      Add Carrots and Peas: Stir in the diced carrots and cook for another 5 minutes. Add the frozen peas, stirring until everything is heated through.

        Combine with Lentils: Add the cooked lentils to the skillet. Stir in the vegetable broth, tomato paste, thyme, rosemary, smoked paprika, and season with salt and pepper. Simmer the mixture for about 10 minutes until the sauce has thickened slightly.

          Prepare the Mashed Potatoes: While the lentil mixture simmers, place the diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender (around 15-20 minutes). Drain and return potatoes to the pot.

            Mash the Potatoes: Add almond milk and butter to the potatoes, mashing until smooth and creamy. Season with salt and pepper to taste.

              Assemble the Shepherd's Pie: Preheat your oven to 400°F (200°C). In a baking dish, pour the lentil and vegetable mixture, spreading it evenly. Spoon the mashed potatoes over the lentil mixture, smoothing it out with a spatula or fork.

                Bake: Place the assembled Shepherd's Pie in the preheated oven. Bake for about 25-30 minutes, or until the top is golden and slightly crispy.

                  Garnish and Serve: Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings