Delicious Lentil Shepherd's Pie Recipe

Bound to Recipe

Lentil Shepherd's Pie is a warm and hearty winter dish. Buttery mashed potatoes top a layer of protein and vegetables that are infused with wine, broth, and herbs. This is a complete meal in ane dish.

Shepherd's Pie is ordinarily made with ground lamb, simply for an easy, convenient, low cost, and healthy culling, nosotros are swapping the lamb for French Greenish Lentils. The lentils provide plenty of protein and a nice toothsome texture. They really absorb all the flavors of the cooking liquid, which adds fifty-fifty more flavor to this dish. If you aren't feeling the lentils, you lot can swap them out for ground beef, turkey, or lamb.

If you choose the lentil route, be sure to purchase French Green Lentils. Some lentils intermission down during cooking, but French Green Lentils hold their shape and texture, making them perfect for this dish.

What I love most near Shepherd'southward Pie is that it is a complete meal in just 1 dish. Yous have your protein, carbs, and vegetables all in this pie. At that place is no need to cook sides since we height the pie with fluffy mashed potatoes. It is an piece of cake dinner to brand, albeit a piddling time-consuming, but you lot are rewarded with a consummate repast, and the leftovers heat up like a dream.

If yous are looking to speed this upward for a weeknight meal, you can prep information technology ahead on the weekend and and so freeze it until y'all are ready to use it. Let it thaw in the fridge and and so bake until warmed through and the potatoes are crusty gilt brown.

This i-dish meal also packs a mean amount of nutrition.

Lentils are i of the highest known sources of Folate, an essential B vitamin. Only 1 serving contains ninety percent of your daily needed intake. This vitamin promotes a healthy brain, nervous organization, and heart.

While white potatoes might go a bad rap, just they incorporate many nutrients that boost our overall health. Like lentils, they are a good source of B vitamins, in this instance, B6 and B3. Plain old potatoes can lower your blood pressure, build your cells, and increase athletic performance.

Ingredients for Lentil Shepherd'south Pie:

• one cup dry French Green lentils, rinsed well
• 1 tablespoon kokosnoot oil
• ii ribs of celery, chopped
• 2 carrots, chopped
• 1/two of a big white onion, chopped
• 1 1/2 teaspoons salt
• 1/two teaspoon pepper
• 1/8 teaspoon allspice
• 3 cloves garlic, minced
• 1/iv loving cup tomato paste
• 1/2 loving cup red wine
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon dried oregano
• 1 loving cup frozen peas
• 1 loving cup frozen corn
• ane/2 cup vegetable broth
• vi cups peeled and cubed potatoes
• 1/4 cup butter OR vegan butter, plus more
• 1/two loving cup vegetable goop
• 1/two teaspoon salt

Directions to prepare the Lentil Shepherd's Pie:

1. Preheat the oven to 350 degrees.

2. Add together the lentils to a pot and cover with h2o. Simmer until tender, about xx minutes. Drain off any excess water and set aside.

3. Estrus the coconut oil in a big sauté pan over medium-loftier heat. Add together in the celery, carrot, onion, salt, pepper, and allspice. Sauté until the vegetables are softened and the onions are translucent. Add together in the garlic and sauté for some other thirty seconds.

4. Add in the lycopersicon esculentum paste and stir well to combine. Sauté, stirring often, until the tomato paste has darkened in colour, about ii-5 minutes.

5. Add together in the red wine and reduce until the sauce information technology thickened, about 2-5 minutes.

six. Add in the thyme, oregano, peas, corn, and vegetable broth. Stir to combine and cook until the peas and carrots are warmed through.

7. Ladle the filling into individual ramekins or i large serving dish. Set aside.

7. Fill a large pot with h2o and bring to a boil. Add in the potatoes and reduce to a simmer. Cook until fork tender, about fifteen-xx minutes. Drain off the h2o and return the potatoes to the pot.

9. Using a potato masher, mash the potatoes with the butter and common salt. Stir in the goop.

10. Top each of the ramekins, or large dish, with the potatoes. Using a fork, draw lines into the potatoes. Superlative with a pat of butter.

11. Place the ramekins onto a baking tray, and into the oven. If y'all are using one large dish, yous tin can put it straight into the oven without a tray. Broil for 30 minutes. Turn the oven on bake and broil until the potatoes are gold brown. Remove from the oven and let sit for 10 minutes. Serve.

Prep Time 10 minutes

Cook Fourth dimension i hour

Full Time 1 hour 10 minutes

Ingredients

• i cup dry French Greenish lentils, rinsed well
• ane tablespoon coconut oil
• two ribs of celery, chopped
• 2 carrots, chopped
• 1/two of a big white onion, chopped
• one 1/2 teaspoons salt
• i/2 teaspoon pepper
• one/8 teaspoon allspice
• 3 cloves garlic, minced
• ane/4 cup tomato paste
• 1/two cup ruby-red vino
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon dried oregano
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup vegetable broth
• 6 cups peeled and cubed potatoes
• ane/iv cup butter OR vegan butter, plus more
• 1/2 cup vegetable broth
• ane/2 teaspoon table salt

Instructions

1. Preheat the oven to 350 degrees.
2. Add the lentils to a pot and cover with h2o. Simmer until tender, about twenty minutes. Drain off any excess h2o and set aside.
3. Heat the coconut oil in a big sauté pan over medium-loftier heat. Add together in the celery, carrot, onion, salt, pepper, and allspice. Sauté until the vegetables are softened and the onions are translucent. Add in the garlic and sauté for another 30 seconds.
4. Add in the tomato paste and stir well to combine. Sauté, stirring often, until the lycopersicon esculentum paste has darkened in color, almost ii-5 minutes.
5. Add in the red wine and reduce until the sauce it thickened, about 2-5 minutes.
6. Add in the thyme, oregano, peas, corn, and vegetable goop. Stir to combine and cook until the peas and carrots are warmed through.
7. Ladle the filling into individual ramekins or one big serving dish. Gear up aside.
8. Fill a large pot with water and bring to a boil. Add together in the potatoes and reduce to a simmer. Melt until fork tender, about 15-xx minutes. Drain off the h2o and render the potatoes to the pot.
9. Using a potato masher, mash the potatoes with the butter and common salt. Stir in the broth.
10. Top each of the ramekins, or large dish, with the potatoes. Using a fork, describe lines into the potatoes. Top with a pat of butter.
11. Place the ramekins onto a baking tray, and into the oven. If y'all are using 1 large dish, yous can put it straight into the oven without a tray. Bake for 30 minutes. Turn the oven on broil and broil until the potatoes are golden dark-brown. Remove from the oven and let sit for 10 minutes. Serve.

Nutrition Information:

Yield:

4

Serving Size:

ane
Amount Per Serving: Calories: 646 Total Fatty: 24g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 57mg Sodium: 1445mg Carbohydrates: 88g Fiber: 14g Sugar: 11g Protein: 19g

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Source: https://www.diys.com/lentil-shepherds-pie/

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