Veggie Shepherd’s Pie
This Veggie Shepherd's Pie has a savory lentil and veggie filling under fluffy, golden mashed potatoes. It's comfort food that'll fill you right up.
Ingredients
- 2 large potatoes
- 60 grams butter
- 120 milliliters warm milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 2 stalks celery
- 1 cup brown or green lentils
- 480 milliliters vegetable broth
- 1 can (400 grams) diced tomatoes
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 60 grams shredded cheddar cheese (optional)
Instructions
- Wash and peel 2 large potatoes. Cut them into 2.5 cm cubes.
- Place the cubed potatoes in a large pot and cover with cold water. Add 0.5 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- While the potatoes are cooking, prepare the vegetable filling. Wash and finely dice 1 medium onion. Finely chop 2 cloves garlic. Wash, peel, and dice 2 medium carrots. Wash and dice 2 stalks celery.
- Heat 2 tablespoons olive oil in a large pot or oven-safe pan (at least 2.5 liters volume, if not, transfer later) over medium heat. Add the diced 1 medium onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
- Add the finely chopped 2 cloves garlic, diced 2 medium carrots, and diced 2 stalks celery to the pot. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to soften.
- Wash 1 cup brown or green lentils thoroughly under cold water. Add the washed 1 cup lentils, 480 milliliters vegetable broth, 1 can (400 grams) diced tomatoes, 2 bay leaves, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary, 0.25 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the pot with the vegetables. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking. Remove the 2 bay leaves before proceeding.
- Once the lentils are cooked, stir in 1 cup frozen peas and 1 cup frozen corn. Cook for another 2-3 minutes until heated through. If using a non-oven safe pot, transfer the filling to a 2.5-liter oven-safe baking dish now.
- Preheat your oven to 190°C (375°F).
- Once the potatoes are tender, drain them thoroughly. Return the drained potatoes to the hot pot. Add 60 grams butter, 120 milliliters warm milk, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mash the potatoes using a potato masher until smooth and creamy.
- Carefully spread the mashed potato topping evenly over the lentil and vegetable filling in the baking dish. You can use a fork to create decorative ridges on top, which will crisp up nicely during baking.
- If desired, sprinkle 60 grams shredded cheddar cheese evenly over the mashed potato topping.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. If the topping is browning too quickly, you can cover it loosely with foil.
- Remove from the oven and let the Shepherd's Pie rest for 5-10 minutes before serving to allow it to set.