Vegetarian lentil shepherd's pie with garlic, carrots, celery and peas
Discover a delicious and comforting Vegetarian Lentil Shepherd's Pie! This wholesome dish combines hearty lentils, flavorful garlic, carrots, celery, and peas, topped with creamy mashed potatoes and melted cheddar cheese, perfect for a nourishing weeknight dinner. Simple ingredients, vegetarian-friendly, and full of flavor! #VegetarianRecipes #ComfortFood #HealthyDinner
- 10 Jul 2024
- Cook time 40 min
- Prep time 20 min
- 9 Servings
- 19 Ingredients
This Vegetarian Lentil Shepherd's Pie is a hearty and nutritious twist on the classic dish. Made with a savory mix of lentils, garlic, carrots, celery, and peas, this dish is topped with creamy mashed potatoes and melted cheddar cheese. It's a comforting meal perfect for vegetarians and meat-lovers alike.
Ingredients:
Instructions:
- Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes). Drain well.
- While the potatoes are cooking, rinse the lentils thoroughly.
- Place lentils in a medium saucepan, cover with water, add the bay leaf, and bring to a boil.
- Reduce heat and simmer until lentils are tender (about 20-25 minutes). Drain and set aside, discarding the bay leaf.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 2 tbsp of olive oil over medium heat.
- Add the finely chopped onion and cook until translucent (about 5 minutes).
- Add the diced carrots and celery. Cook until softened (about 10 minutes), stirring occasionally.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Stir in the cooked lentils, peas, Worcestershire sauce, oregano, red pepper, salt, and black pepper.
- Cook for another 5 minutes, then stir in the chopped fresh parsley. Remove from heat and set aside.
- In the pot used to cook the potatoes, return the drained potatoes.
- Add the milk and butter. Mash until smooth and creamy.
- Season with salt and black pepper to taste.
- Lightly spray a baking dish with cooking spray.
- Spread the lentil and vegetable mixture evenly in the bottom of the dish.
- Top with the mashed potatoes, spreading them smoothly to cover the filling completely.
- Sprinkle the grated cheddar cheese evenly over the mashed potatoes.
- Place the baking dish in the preheated oven.
- Bake for 20-25 minutes, or until the cheese is melted and golden, and the pie is heated through.
- Remove from the oven and let it sit for a few minutes before serving.
- Enjoy your hearty and delicious vegetarian lentil shepherd's pie!
Tips:
- Soak lentils.: Soak the lentils for a few hours or overnight before cooking to reduce cooking time and enhance digestibility.
- Use a potato masher.: Mash your cooked potatoes with a potato masher instead of a blender to retain a pleasing texture.
- Season to taste.: Feel free to adjust the seasoning to your liking. Add more salt, pepper, or herbs according to your taste preferences.
- Optional Add-Ins.: Consider adding mushrooms, spinach, or other vegetables to the filling for extra flavor and nutrition.
- Rest before serving.: Allow the pie to rest for a few minutes after baking to let the flavors meld and make serving easier.
Serve your vegetarian lentil shepherd's pie hot, and enjoy the delightful blend of flavors and textures. This dish is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 6g | 15% |
| Sugar 4.04g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 5g | 17% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 44mg | 8% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.02mg | 13% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 27mg | 30% |
| Vitamin E 0.44mg | 3% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 2.71mg | 25% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 750mg | 22% |
| Selenium, Se 4.53ug | 8% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.69mg | 15% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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