Craving the ultimate comfort food? Look no further! This Hearty Lentil Shepherd’s Pie is a vegetarian dream come true. Imagine a rich, savory filling of tender brown lentils, sweet parsnips, and aromatic herbs, all bubbling away in a robust tomato gravy. Now, picture that glorious base topped with a fluffy, creamy blanket of cheesy mashed potatoes, baked until golden and irresistible. It’s the kind of soul-warming, stick-to-your-ribs meal that’s perfect for a chilly evening, a family dinner, or anytime you need a delicious, cozy hug in a bowl. Plus, it’s packed with protein and fiber, making it as nourishing as it is delicious!
Ingredients
• Lentil & Parsnip Filling
• 1 can 14 oz / 396 g vegetable broth
• 1 cup / 200 g brown lentils, rinsed and drained
• ¾ cup / 180 ml water
• 3 cloves garlic, minced
• 4 medium parsnips, peeled and cut into ½-inch slices
• 1 medium red onion, cut into wedges
• 1 can 14.5 oz / 411 g diced tomatoes with basil, garlic, and oregano, undrained
• 2 tablespoons tomato paste
• Cheesy Potato Topping
• 1 package 24 oz / 680 g refrigerated mashed potatoes
• 1 tablespoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
• ¼ to ⅓ cup / 60 to 80 ml milk
• 1½ cups / 6 oz / 170 g shredded Colby and Monterey Jack cheese or cheddar cheese, divided
Instructions
1. 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.
2. Stir in the sliced parsnips and red onion wedges. Return to a boil, then reduce the heat again. Cover and simmer for another 10 to 15 minutes, or until the vegetables and lentils are tender. Remove from the heat and stir in the undrained diced tomatoes and tomato paste until well combined.
3. While the filling simmers, preheat your oven to 350°F / 175°C. In a medium bowl, combine the mashed potatoes and thyme. Gradually stir in just enough milk to achieve a light and fluffy consistency. Fold in 1 cup of the shredded cheese.
4. Divide the lentil mixture evenly among 6 ungreased 12- to 15-ounce au gratin dishes or individual ramekins. Carefully spread the cheesy potato mixture over the top of the lentil filling in each dish.
5. Cover the dishes with foil and bake for 45 to 50 minutes, or until the filling is hot and bubbly. Remove the foil, sprinkle the remaining ½ cup of cheese over the tops, and bake uncovered for about 5 more minutes, until the cheese is perfectly melted and golden.
Nutritional Information
• PER SERVING: 432 calories, 12 g total fat (6 g saturated fat), 26 mg cholesterol, 1,003 mg sodium, 62 g carbohydrates, 16 g fiber, 21 g protein.
Pro Tips
• Make It Vegan: For a delicious plant-based version, simply substitute the dairy milk with your favorite unsweetened plant-based milk (like soy or oat) and use your preferred brand of vegan shredded cheese.
• One-Dish Wonder: Don’t have individual dishes? No problem! Assemble the entire recipe in a single 2-quart casserole dish. You may need to adjust the baking time slightly.
• Veggie Variations: Feel free to swap or add other root vegetables. Diced carrots, celery, or mushrooms would all be fantastic additions to the lentil filling for extra flavor and texture.
• Make-Ahead Magic: Prepare the lentil filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, simply assemble with the fresh potato topping and follow the baking .
