Vegetarian Lentil Shepherd

A hearty and comforting plant-based twist on the classic. Richly spiced lentils and vegetables topped with fluffy, buttery mashed potatoes.

Prep time: 20 mins · Cook time: 40 mins · Serves 6

Ingredients

• 1 cup Brown or green lentils, rinsed
• 3 cups Vegetable broth
• 1 Onion, finely chopped
• 2 Carrots, diced
• 2 Celery ribs, diced
• 1 cup Frozen peas
• 2 tbsp Tomato paste
• 2 lbs Russet potatoes, peeled and cubed
• 1/2 cup Milk (dairy or plant-based)
• 4 tbsp Butter or vegan butter

Instructions

1. Preheat oven to 400°F (200°C).
2. Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper. Set aside.
3. In a large oven-safe skillet or pot, sauté the onions, carrots, and celery in a little oil until softened (about 5-7 minutes).
4. Stir in the tomato paste, cooking for 1 minute to deepen the flavor.
5. Add the lentils and vegetable broth. Bring to a simmer, cover, and cook until lentils are tender and liquid is mostly absorbed (about 25 minutes).
6. Stir in the frozen peas and season the lentil mixture well with salt, pepper, and your favorite herbs (like thyme or rosemary).
7. Spread the mashed potatoes evenly over the lentil filling in the skillet.
8. Bake for 15-20 minutes until the potato peaks are golden and the filling is bubbly.