Electric Diet · https://electricdiet.com/lentil-shepherds-pie
Lentil Shepherd's Pie
Brown lentils simmered with carrot, celery, onion, garlic, tomato paste, thyme and rosemary, topped with olive oil mashed potatoes and baked until golden. Vegan and dairy-free.
Developed by the ElectricDiet team
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Makes
- 6 servings
Ingredients
6 servings
- 2 lb russet potatoes, peeled and cut into 2-inch chunks
- ½ cup unsweetened soy milk, or another unsweetened plant milk
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt, divided, plus more to taste
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry brown or green lentils, rinsed and picked over
- 3 cups vegetable broth, low-sodium if you can find it, plus more if needed
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 tbsp tamari or soy sauce
- 1 cup frozen peas
- ½ tsp black pepper
Method
- Heat the oven to 400°F. Put the potato chunks in a large pot, cover them with cold water by an inch, add a pinch of salt and bring to a boil. Simmer for 15 to 20 minutes, until a knife slides in with no resistance.
- Meanwhile, heat 1 tablespoon of the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 7 to 8 minutes, stirring now and then, until softened.
- Add the garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens. Add the lentils, broth, thyme and rosemary and bring to a boil.
- Lower the heat, cover partway and simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender and the filling is thick. Add broth 1/4 cup at a time if it gets dry before the lentils are done. Stir in the tamari, peas and pepper and take it off the heat.
- Drain the potatoes well and return them to the hot pot for 1 minute to steam dry. Mash them with the warm soy milk, the remaining 2 tablespoons olive oil and the salt. Taste and add more salt if needed.
- Spread the lentil filling in a 9x13-inch baking dish. Spoon the mashed potatoes over the top, spread them to the edges and rough up the surface with a fork so it browns.
- Bake for 20 to 25 minutes, until the filling bubbles at the edges and the top is lightly golden. For more color, broil for 2 to 3 minutes and watch it closely. Let it rest for 10 minutes before serving.
Food safety and storage
- Refrigerate leftovers in a covered container within 2 hours.
- We'd eat them within 3 to 4 days, the window USDA gives for refrigerated leftovers, and reheat them to 165°F.
- Baked portions freeze well. USDA says frozen leftovers are best for quality within 3 to 4 months.
- Tamari and soy sauce vary in gluten. If you avoid gluten, choose a tamari labeled gluten-free and check your broth.
Nutrition per serving (estimate)
350 kcal · protein 14 g · carbs 58 g · fiber 8 g · fat 8 g · sugars 6 g · sodium 790 mg
Estimate from USDA FoodData Central (SR Legacy) values for each ingredient. Values change with brands and portion sizes.