Easy Lentil Shepherds Pie Recipe That’s Comfort Food Gold

Ingredients

• 1 cup Brown or green lentils (Hearty lentils for perfect texture.)
• 2 Carrots (Diced small.)
• 1 Onion (Finely chopped.)
• 2 stalks Celery stalks (Finely diced.)
• 3 cloves Garlic cloves (Minced.)
• 2 tablespoons Tomato paste
• 2 cups Vegetable broth (For simmering.)
• 1 tablespoon Worcestershire sauce (Vegan if preferred.)
• 1 teaspoon Fresh thyme
• 1 teaspoon Fresh rosemary
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 pounds Potatoes (Russet or Yukon gold.)
• 1/2 cup Plant-based milk or cream
• 1/4 cup Vegan butter or olive oil
• 1/4 teaspoon Nutmeg (Optional.)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoons Fresh parsley (Chopped.)
• 1 teaspoon Paprika or smoked paprika

Instructions

1. 1

   --- Preparation ---

2. 2

   Wash and finely dice carrots, celery, and onion. Mince garlic cloves.

3. 3

   Rinse lentils under cold water, then bring them to a boil in vegetable broth. Reduce heat and simmer for 20 minutes.

4. 4

   In a skillet over medium heat, warm olive oil. Add diced onions, carrots, and celery; cook for 5–7 minutes.

5. 5

   Stir garlic, tomato paste, thyme, rosemary, and Worcestershire into the lentils and veggies. Simmer for 5 minutes.

6. 6

   --- Mashed Potato Preparation ---

7. 7

   Place peeled, chopped potatoes in salted water; boil for 12–15 minutes.

8. 8

   Return potatoes to pot, add plant-based milk, vegan butter, salt, pepper, and nutmeg. Mash vigorously.

9. 9

   Spread lentil filling in a baking dish, top with mashed potatoes. Bake at 375°F for 20–25 minutes.

10. 10

    --- Serving ---

11. 11

    Sprinkle chopped parsley or smoked paprika before serving.