Lentil Shepherd’s Pie
This was our first holiday season being vegetarians. My goal was to create a few hearty, winter favourites that could be served at our holiday get togethers. This dish quickly became a favourite. It has all of the savoury flavours of the original without any meat. Is there anything more wintry than a steaming Shepherd’s pie right out of the oven?
Lentil Ingredients
- 1½ cups dried brown lentils
- 4 plus ½ cup vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups wild mushrooms, roughly chopped
- 1 carrots, chopped
- 1 celery rib, chopped
- ½ cup frozen peas
- 1 tablespoon arrowroot
- 1 tablespoon Worcestershire sauce
- 4 tablespoons tomato paste
- ¼ cup parsley, chopped
- salt and pepper to taste
- 3 cups Roast Garlic and Rosemary Mashed Potatoes
Step 1: Instructions for Cooking the Lentil
Preheat the oven to 375°F.
Add lentils and 3 cups broth to a medium size pot and bring to a boil. Reduce heat to low, cover the pot and simmer for 20 minutes or until lentils are tender.
Step 2: Instructions for the Lentil Stew
In a dutch oven or large heavy bottomed pot, heat 1 tablespoon olive oil over medium high heat. Add the onion, mushrooms, carrot, and celery and cook for about 5-8 minutes until the onion and carrot are softened.
Stir in the arrowroot and cook 1 minute more. Add the ½ cup broth, Worcestershire sauce, and tomato paste. Add the lentil and peas and simmer for 5-10 minutes. Stir in parsley and season with salt and pepper to taste.
Step 3: Instructions for Assembling the Shepherd’s Pie
Pour lentil and mushroom mixture into a large casserole dish and top with mashed potatoes and bake for 20-25 minutes or until potatoes are browned.
Step 4: Instructions for Serving
Remove from over and let cool for 5 minutes before you serve. I like to serve this with a simple green salad or steamed green beans. Enjoy!
