Vegetarian Shepherd’s Pie

#vegetarian #family-friendly

Total Time: 50 min. 

Servings: 3-4

Ingredients

• 2 carrots

• 2 stalks of celery

• 1 onion

• ½ cup green lentils 

• 1 cup vegetable broth

• 1 Tbsp. olive oil

• 4 medium potatoes

• 1 Tbsp unsalted butter (if desired)

• 1-2 tsp. Heavy cream (if desired)

• Salt and pepper, to taste

Cooking Steps

Prep

Peel and rinse potatoes and carrots. Rinse and drain ½ cup of green lentils. 

Trim ends from celery then finely chop. Roughly chop onion and carrots. Cut the potatoes into ½ to 1 in. (2 ½ cm) cubes.

Cook Lentils

In a pot, add lentils and 1 cup of vegetable broth. Bring to a boil, turn the heat to low, and cover. Once lentils are tender, about 20 min., remove from heat and set aside. 

Cook Potatoes

Boil water in a pot over high heat. Once boiling, add the cut potatoes. Let cook for 9-10 mins. Once cooked, drain potatoes and transfer to a bowl with 1 Tbsp. unsalted butter and 1-2 tsp. heavy cream (if desired). Mash the potatoes with a fork

Tip: Check potatoes for doneness at around 8 mins. If potatoes can be pierced with a fork then they are ready.

Cook Veggies

Meanwhile, heat 1 Tbsp. olive oil in a skillet over medium heat. Add onion, celery, and carrots and cook until softened about 5-7 min. Season with salt & pepper to taste. Once veggies are tender, mix in cooked lentils.

Assemble

Grease a 9x9 baking dish. Transfer the veggie mixture into the pan and spoon mashed potatoes over the top. Optional: Using your oven’s broiler, broil until the top is golden, about 3 minutes (watch as broilers vary). Enjoy!