Fall Lentil Shepherd’s Pie – Cozy & Delicious
Warm up with this hearty Fall Lentil Shepherd’s Pie, a delightful blend of protein-packed lentils, fresh vegetables, and creamy mashed potatoes. Perfect for chilly evenings, this comforting dish is not only satisfying but also vegan-friendly. Whether you’re hosting a gathering or enjoying a cozy night in, this recipe will warm your heart and home.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup green or brown lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced (about 2 medium)
- 1 cup celery, diced (about 1 stalk)
- 4 medium potatoes, peeled and chopped
- Salt and pepper to taste
- Optional herbs: thyme or rosemary
Instructions
- Rinse the lentils until clear. In a pot, combine lentils and broth. Boil then simmer for 25–30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for about 5 minutes.
- Mix cooked lentils into the skillet along with salt, pepper, and herbs; cook together on low for another 5 minutes.
- Boil potatoes in salted water until fork-tender (15–20 minutes). Drain and mash with butter or milk until smooth.
- Preheat oven to 400°F (200°C). In a baking dish, layer the lentil mixture followed by mashed potatoes.
- Bake for 25–30 minutes until golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1/6 of the pie (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 18g
- Protein: 19g
- Cholesterol: 0mg