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Shepherd's Pie has long been celebrated as a quintessential comfort dish, offering warmth and solace in every bite. Traditionally made with minced meat and topped with creamy mashed potatoes, this hearty meal has found its way into the hearts and homes of many. However, as dietary preferences evolve, so too do beloved recipes. Enter the Cozy Savory Lentil and Vegetable Shepherd's Pie—a delightful vegan twist on the classic. This recipe not only retains the essence of the original but also introduces a medley of nutritious ingredients, making it a perfect option for those seeking healthy, hearty meals.

Savory Lentil and Vegetable Shepherd's Pie

Discover a delightful twist on the classic comfort food with this Cozy Savory Lentil and Vegetable Shepherd's Pie. Perfectly suited for vegan diets, this hearty dish features protein-rich lentils and a colorful medley of vegetables topped with creamy mashed potatoes. It's an easy and nourishing option that combines flavor and health, making it a great choice for family dinners. Enjoy a satisfying meal that warms the heart and soul!
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Ingredients
  

1 cup green or brown lentils, rinsed

4 cups vegetable broth

1 large onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

1 cup corn (fresh or frozen)

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce (vegan-friendly if desired)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

4 large potatoes, peeled and chopped

4 tablespoons unsalted butter (or olive oil for vegan)

½ cup milk (dairy or plant-based)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Lentils: In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set lentils aside.

    Prepare the Mashed Potatoes: While the lentils are cooking, place the chopped potatoes in a large pot and cover them with water. Bring to a boil and cook until tender (about 15-20 minutes). Drain and return to the pot. Add butter and milk, and mash until smooth. Season with salt and pepper to taste. Set aside.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion becomes translucent (about 3-4 minutes). Add the carrots and celery, and cook for an additional 5-7 minutes until softened.

        Finish the Filling: Stir in the cooked lentils, peas, corn, tomato paste, Worcestershire sauce, thyme, rosemary, and season with salt and pepper. Cook for another 5 minutes, stirring occasionally to combine all flavors. Remove from heat.

          Assemble the Shepherd's Pie: Preheat your oven to 400°F (200°C). In a large baking dish, spread the lentil and vegetable mixture evenly on the bottom. Carefully top with the mashed potatoes, spreading them out with a spatula to cover the filling completely. To create a decorative texture, use a fork to make peaks and swirls on the potato topping.

            Bake: Place the shepherd's pie in the preheated oven for 25-30 minutes, or until the mashed potato topping is golden brown and slightly crispy.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your savory shepherd's pie warm!

                Prep Time, Total Time, Servings: 20 min | 1 hr 10 min | 4-6 servings