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Recipe combo

Lentil Shepherds Pie

A vegan British-Irish casserole with savory brown lentils, vegetables, and tomato paste beneath olive-oil mashed potatoes.

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Recipe details

Cuisine
British-Irish
Servings
6
Total time
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Difficulty
hard

Ingredients

  • 8 Ounce Dry brown lentils - 8 ounces (227 g), Metric equivalent given as 227 g.
  • 2 Pound Russet potatoes, raw, peeled and cut into 1-inch pieces - 2 pounds (907 g), Raw potatoes; metric equivalent given as 907 g.
  • 8 Ounce Yellow onions, chopped - 8 ounces (227 g), Metric equivalent given as 227 g.
  • 8 Ounce Carrots, chopped - 8 ounces (227 g), Metric equivalent given as 227 g.
  • 0.5 Ounce Garlic, minced - 0.5 ounce (15 g), Metric equivalent given as 15 g.
  • 5 Ounce Frozen peas - 5 ounces (142 g), Metric equivalent given as 142 g.
  • 4 Cup Low-sodium vegetable broth - 4 cups (32 fl oz), Total volume equivalent given as 32 fl oz; divided between potato topping and lentil filling.
  • 3 Tablespoon Tomato paste - 3 tablespoons (45 g), Metric equivalent given as 45 g.
  • 0.25 Cup Olive oil - 1/4 cup (60 ml), Metric equivalent given as 60 ml; divided between mashed potatoes and sautéed vegetables.
  • 1.5 Teaspoon Fine sea salt - 1 1/2 teaspoons (9 g), Metric equivalent given as 9 g; divided between potato cooking water and lentil filling.
  • 1 Teaspoon Dried thyme - 1 teaspoon (1 g), Metric equivalent given as 1 g.
  • 0.5 Teaspoon Ground black pepper - 1/2 teaspoon (1 g), Metric equivalent given as 1 g; divided between potato topping and lentil filling.

Instructions

  1. Preheat and prep ingredients

    1. *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.

  2. Boil the potatoes

    2. 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.

  3. Mash the potato topping

    3. 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*.

  4. Sauté vegetables and seasonings

    4. 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.

  5. Simmer the lentil filling

    5. 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.

  6. Add peas and assemble

    6. 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.

  7. Bake and rest

    7. 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.