Shepard’s Pie is such a classic and I think this vegetarian version makes it that much more special. I’ll admit-I was a little nervous to take on this recipe because I thought it was going to be way too much work, turns out I was so wrong in the best way! Even without the meat, this dish is still so comforting and full of rich flavor. To add in some extra protein I also added in a cup of lentils. Lentils are awesome because they cook so quick plus, they have a mild taste which helps them blend really well into recipes. My daughter loves veggies but she loves them even more covered in mashed potatoes!!! But who doesn’t???
Prep time: 10 min Cook time: 45 min Serves: 6
Ingredients
- 1 cup cooked lentils
- 2 cloves minced garlic
- 1 small onion
- 1 tbsp olive oil
- 3 carrots
- 3 stalks celery
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp fresh pepper
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 cup vegetable broth
- 1 cup frozen peas
- 4 cups mashed potatoes
Instructions
- Add garlic and diced onion to olive oil over medium heat in large skillet. Sauté until the onions are translucent
- Peel and dice carrots and celery and add to to skillet and continue to sauté until the carrots are soften slightly
- Add spices, salt and pepper. Add in tomato paste and flour. Stir and cook the vegetables with flour and tomato paste until the vegetables are coated and a pasty mixture begins to coat the bottom of the skillet
- Add vegetable broth to skillet and stir. Allow broth to begin to simmer and become slightly thicker. Add in lentils and frozen peas and allow mixture to heat throughout
- Preheat oven to 400 degrees and pour mixture into casserole dish.
- Spread the mashed potatoes over the surface of vegetables. Use a spoon to make decorative pattern if you wish.
- Bake for 15 min or until the top is browned to your liking