Fall Lentil Shepherd's Pie

A wholesome and flavorful lentil shepherd’s pie that combines hearty ingredients for a comforting meal without compromising on taste.

Scale

1 cup lentils (uncooked)

2 cups vegetable broth

2 medium carrots (diced)

1 medium onion (diced)

2 cloves garlic (minced)

2 stalks celery (diced)

1 cup peas (frozen or fresh)

4 medium potatoes (for topping)

2 tablespoons olive oil

1 teaspoon thyme (dried or fresh)

Salt & pepper (to taste)

2 tablespoons nutritional yeast (optional)

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Rinse the lentils under cold water and bring 2 cups of vegetable broth to a boil. Add lentils and simmer for about 25 minutes until tender.
In a skillet, heat olive oil over medium heat, add diced onions, carrots, and celery, and sauté until the onions are translucent.
Stir in minced garlic, thyme, and frozen peas, cooking for another 2-3 minutes.
Drain cooked lentils and add them to the skillet, seasoning with salt and pepper. Optionally add nutritional yeast.
Peel and chop potatoes, boil them until fork-tender, then mash with olive oil and season.
In a baking dish, spread the lentil and vegetable mixture, then top with the mashed potatoes.
Preheat oven to 400°F (200°C) and bake for about 25 minutes until the potato topping is golden and crispy.
Allow to cool for a few minutes before serving.

For added flavor, serve with fresh herbs or a side salad. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.