LENTIL SHEPHERD’S PIE

This vegetarian lentil shepherd’s pie combines hearty lentils and vegetables in savory gravy, topped with creamy mashed potatoes. A wholesome, golden-baked comfort dish perfect for family dinners or cozy nights in.

INGREDIENTS
•  250 g dried green or brown lentils (1 ½ cups)
•  2 tbsp olive oil (30 ml)
•  1 onion, diced (150 g / 5 oz)
•  2 cloves garlic, minced
•  2 carrots, diced (200 g / 7 oz)
•  1 cup peas (150 g / 5 oz, fresh or frozen)
•  1 cup corn kernels (150 g / 5 oz, canned or frozen)
•  200 g mushrooms, diced (7 oz)
•  2 tbsp tomato paste (30 ml)
•  400 g canned chopped tomatoes (14 oz)
•  250 ml vegetable stock (1 cup)
•  1 tsp dried thyme (5 g / 1 tsp)
•  1 tsp dried rosemary (5 g / 1 tsp)
•  800 g potatoes, peeled and cubed (1 ¾ lbs)
•  50 g butter (¼ cup)
•  100 ml milk (½ cup)
•  Salt and pepper to taste

STEP-BY-STEP COOKING INSTRUCTIONS
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
1.  Cook the lentils: Boil lentils in salted water until tender, about 20 minutes. Drain and set aside.
2.  Prepare the vegetable base: Heat olive oil in a large pan. Add onion and garlic, sauté until softened. Stir in carrots, mushrooms, peas, and corn. Cook until tender.
3.  Make the gravy: Add tomato paste, chopped tomatoes, vegetable stock, thyme, and rosemary. Stir in cooked lentils. Simmer for 10 minutes until thickened. Season with salt and pepper.
4.  Make the mashed potatoes: Boil potatoes until soft. Drain, then mash with butter and milk until creamy. Season with salt and pepper.
5.  Assemble the pie: Spread the lentil-vegetable mixture into a baking dish. Top with mashed potatoes, smoothing evenly.
6.  Bake: Place in a preheated oven at 190°C / 375°F for 25 minutes, until golden and bubbling.
7.  Serve: Allow to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

HELPFUL COOKING TIPS
1.  Roast the vegetables first for deeper flavor before adding to the gravy.
2.  Use a mix of lentils (green and brown) for varied texture.
3.  Add a splash of red wine to the gravy for richness.
4.  Pipe mashed potatoes on top for a decorative finish.
5.  Make ahead and refrigerate — flavors intensify overnight, and it reheats beautifully.

NUTRITIONAL INFORMATION (PER SERVING, APPROX.)
•  Calories: 420 kcal
•  Protein: 16 g
•  Carbohydrates: 65 g
•  Fat: 12 g
•  Fiber: 12 g

DIETARY TAGS
•  Vegetarian
•  Family-friendly
•  Comfort food

ALLERGEN INFORMATION
•  Contains dairy (butter, milk)
•  Gluten-free if lentils and stock are certified gluten-free