Meatless lentil shepherd's pie
Tender lentils and vegetables under a golden mashed-potato topping. A warming dinner for six that makes good use of cooked lentils and leftover mash.
Recipe source: USDA WIC Works. Original recipe
Makes6 servings
Preparation15 minutes
Cooking20 minutes
Ready in about 35 minutes when you begin with 2 cups cooked lentils and 2 cups prepared mashed potatoes. Allow extra time to make either from scratch. If using chilled leftovers, warm the potatoes so they spread easily and heat the finished pie to 165°F.
Ingredients
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Start with prepared mashed potatoes for the topping. Ingredient illustration, not the finished pie.
Gio Bartlett / Unsplash. Unsplash License. Photo source. License.Let’s make it
- Begin with the lentils cooked and the mashed potatoes prepared. Wash your hands and rinse the celery. Heat the oven to 375°F. If the potatoes are chilled, warm them so they spread easily.
- Heat the olive oil in a medium pot over medium heat. Stir in the celery, onion and garlic. Cook for 2 to 3 minutes, until they soften.
- Add the cooked lentils, flour and tomato paste. Stir continuously for 3 to 4 minutes, until the flour begins to brown.
- Pour in the broth and stir until the filling thickens. Add the frozen mixed vegetables and simmer for 2 to 3 minutes, until heated through, following any longer cooking requirement on their package. Season with salt and pepper.
- Spoon the hot filling into an oven-safe baking dish with room for both layers. Spread the warm mashed potatoes over the top.
- Bake for 5 to 10 minutes, until the topping begins to turn golden. When using refrigerated leftovers, check the center with a food thermometer and continue heating until it reaches 165°F. Serve as six portions.
Adapted from USDA WIC Works.
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