mediummainveganCC0 1.0 Universal
Vegetarian Lentil Shepherd's Pie with Mashed Potatoes
A comforting plant-based shepherd's pie filled with savory brown lentils, peas, and carrots, blanketed under golden mashed potatoes.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
6servings
- Potatoes for mashing700 g
- Cooked brown lentils400 g
- Carrots2 piece
- Green peas100 g
- Yellow onion1 piece
- Vegetable broth200 ml
- Tomato paste2 tbsp
- Olive oil30 ml
- Salt
Preparation Steps
1
Boil potatoes in salted water for 15 minutes until tender. Drain and mash with 1 tablespoon olive oil and salt until smooth.
15 min timer
2
In a skillet, sauté onion and carrots for 5 minutes. Stir in tomato paste, lentils, peas, and broth; simmer 5 minutes until thickened.
10 min timer
3
Transfer lentil filling to a baking dish. Spread mashed potatoes on top and score with a fork. Bake at 200°C (400°F) for 20 minutes until golden on top.
20 min timer
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Provenance & Public Domain Audit
Source: USDA SNAP-Ed Connection - Lentil Shepherd's Pie (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
