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Lentil & Vegetable Shepherd’s Pie

Lentil & Vegetable Shepherd’s Pie

Lentil & Vegetable Shepherd’s Pie
Servings
4 servings
Prep
20 min
Cook
40 min

Ingredients

  • 2 cups lentils — cooked
  • 1 tablespoon olive oil
  • 1 medium onion — diced
  • 2 cloves garlic — minced
  • 2 cups mixed vegetables — carrots, peas, corn
  • 2 tablespoons tomato paste
  • 1 teaspoon soy sauce — or tamari for gluten-free
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups mashed potatoes — prepared from boiled potatoes with a little olive oil or plant-based milk

Instructions

  1. 1Preheat oven to 375°F (190°C).
  2. 2Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sauté for 3–4 minutes until translucent.
  3. 3Add mixed vegetables and cook for 5 minutes until slightly tender.
  4. 4Stir in cooked lentils, tomato paste, soy sauce, salt, and pepper. Cook for another 5 minutes.
  5. 5Transfer the lentil and vegetable mixture to a baking dish. Spread mashed potatoes evenly on top.
  6. 6Bake for 25–30 minutes until the top is slightly golden.
  7. 7Serve warm.
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Lentil & Vegetable Shepherd’s Pie — Medcipe — Medcipe