1h 45m$7.99Lentil Shepherds Pie
A vegan British-Irish casserole with savory brown lentils, vegetables, and tomato paste beneath olive-oil mashed potatoes.
- Cuisine
- British-Irish
- Rating
- 5 stars from 1 rating
- Energy
- 385 calories per serving
- Protein
- 15.2 g per serving
- Carbs
- 65.2 g per serving
- Fat
- 9.6 g per serving
- Sodium
- 705 mg per serving
Shopping options
Olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Yellow onions, chopped
8 Ounce
Kroger® Yellow Onion 3 lb Bag
17%
Fine sea salt
1.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
Russet potatoes, raw, peeled and cut into 1-inch pieces
2 Pound
Russet Potatoes Bag
40%
Dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
Carrots, chopped
8 Ounce
Simple Truth Organic® Whole Carrots Bag
25%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Dry brown lentils
8 Ounce
Kroger® Lentil Beans
50%
Low-sodium vegetable broth
4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
100%
Frozen peas
5 Ounce
Kroger® Frozen Sweet Green Peas
42%
Tomato paste
3 Tablespoon
Kroger® Tomato Paste
25%
Garlic, minced
0.5 Ounce
Garlic
33%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
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Cook this recipe
- russet potatoes-2 lb
- dry brown lentils-8 oz
- yellow onions-8 oz
- carrots-8 oz
- frozen peas-5 oz
- garlic-0.5 oz
- low-sodium vegetable broth-4 cups
- olive oil-0.25 cups
- tomato paste-3 tbsp
- fine sea salt-1.5 tsp
- dried thyme-1 tsp
- ground black pepper-0.5 tsp
Preheat the oven to 400°F and finish the prep: peel and cut the potatoes, chop the onions and carrots, mince the garlic, and rinse the lentils in a colander.
Keep the chef's knife blade angled away from fingers while peeling, cutting, chopping, and mincing.
Put the potatoes in a large pot, cover with cold water by 1 inch, and add 1/2 teaspoon salt. Bring to a boil, then cook 15 to 18 minutes until the potatoes are fork-tender; drain well.
Drain the boiling water carefully to avoid steam burns.
Return the potatoes to the pot. Add 2 tablespoons olive oil, 1/2 cup vegetable broth, and 1/4 teaspoon pepper, then mash until smooth enough to spread.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onions and carrots and cook 6 to 8 minutes until softened, then stir in the garlic, tomato paste, thyme, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 1 minute until the tomato paste darkens slightly.
Use caution when adding vegetables to hot oil to avoid splatter.
Stir in the 8 ounces dry brown lentils and remaining 3 1/2 cups vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook 30 to 35 minutes until the lentils are tender and the filling is thick and saucy.
Keep the filling at a steady simmer so the lentils cook fully before baking.
Stir the frozen peas into the lentil filling and simmer 2 minutes. Transfer the filling to the baking dish and spread the mashed potatoes evenly over the top.
Bake 20 to 25 minutes until the edges are bubbling and the potato topping is lightly browned. Let the pie rest 10 minutes before serving.
Use oven mitts when handling the hot baking dish.
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