Craving the ultimate comfort food? Look no further! This Hearty Lentil Shepherd’s Pie is everything you love about the classic dish, reimagined into a vegetarian masterpiece. A rich, savory filling of tender brown lentils, sweet carrots, and earthy parsnips bubbles away under a blanket of the most decadent, cheesy garlic mashed potatoes. It’s a wholesome, stick-to-your-ribs meal that will warm you up from the inside out. Perfect for a cozy weeknight dinner or a crowd-pleasing Sunday supper, this is one recipe you’ll be making on repeat!
Ingredients
• For the Lentil Filling
• 1 14-ounce / 400g can vegetable broth
• 1 cup / 192g brown lentils, rinsed and drained
• 1 cup / 240ml water
• 3 cloves garlic, minced
• 4 medium carrots, cut diagonally into 1⁄2-inch / 1.25cm slices
• 3 small parsnips, peeled and cut diagonally into 1⁄2-inch / 1.25cm slices
• 6 white boiling onions or 1 medium onion, quartered or cut into thin wedges, about 8 ounces / 225g
• 4 cups coarsely shredded Swiss chard or kale
• 1 14.5-ounce / 411g can no-salt-added diced tomatoes, undrained
• 2 tablespoons / 30ml no-salt-added tomato paste
• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
• For the Cheesy Potato Topping
• 1 1⁄3 pounds / 600g potatoes, peeled and cut up
• 4 cloves garlic, peeled
• 1 tablespoon / 14g butter
• 3 to 4 tablespoons / 45 to 60ml fat-free milk
• 1⁄2 cup / 50g finely shredded Parmesan cheese
• 1 tablespoon snipped fresh basil or 1⁄2 teaspoon dried basil, crushed
• Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F / 175°C.
2. In a large saucepan, combine the vegetable broth, rinsed lentils, water, and minced garlic. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes.
3. Add the carrots, parsnips, and onions to the lentils. Return to a boil, then reduce the heat again and simmer, covered, for another 10 to 15 minutes, or until the vegetables and lentils are just tender.
4. While the lentil mixture simmers, prepare the topping. In a separate large saucepan, cover the potatoes and whole garlic cloves with lightly salted water. Bring to a boil and cook for 20 to 25 minutes, or until the potatoes are very tender. Drain well.
5. Mash the potatoes and garlic with a potato masher or an electric mixer on low speed. Add the butter, then gradually beat in the milk until the potatoes are light and fluffy. Stir in the Parmesan cheese and basil. Season with salt and pepper to taste.
6. Back to the filling: Remove the lentil saucepan from the heat and stir in the shredded chard or kale until it begins to wilt. Stir in the undrained diced tomatoes, tomato paste, and basil.
7. Transfer the finished lentil mixture to an ungreased 2 to 2.5-quart casserole dish and spread it into an even layer.
8. Carefully spoon the cheesy potato mixture over the lentil filling, spreading it evenly to cover the entire surface.
9. Bake, uncovered, for about 35 minutes, or until the filling is bubbly and the topping is heated through and lightly golden. Let it rest for a few minutes before serving.
Nutritional Information
• Serving Size: 1 of 8 servings
• Calories: 234
• Total Fat: 3g
• Saturated Fat: 2g
• Cholesterol: 8mg
• Sodium: 386mg
• Carbohydrates: 41g
• Fiber: 13g
• Protein: 12g
Pro Tips
• Make it ahead! Prepare the pie completely through step 8. Cover tightly and refrigerate for up to 24 hours. To bake, remove from the fridge, cover with foil, and bake at 350°F / 175°C for 50 minutes. Remove the foil and bake for another 10-15 minutes until heated through.
• For an extra golden, crispy top, place the finished pie under the broiler for 1-2 minutes after baking. Watch it carefully to prevent burning!
• Make it vegan! Easily adapt this recipe by using plant-based butter, unsweetened plant-based milk, and your favorite vegan shredded cheese or a generous sprinkle of nutritional yeast in the topping.
• Customize your veggies! Feel free to add or substitute other vegetables in the filling. Sautéed mushrooms, green peas, or diced celery would all be fantastic additions.
