This Vegetarian Lentil Shepherd’s Pie recipe is a comfy consolation meals dinner with the scrumptious wealthy taste of a standard cottage pie however stars lentils as an alternative of meat! It is each decrease in fats and energy than common shepherd’s pie and we now have added in a wide range of hearty veggies together with mushrooms, butternut squash and Swiss chard to make it nutritious but filling! Even meat-eaters shall be absolutely happy!
Why We Love This Recipe For Lentil Shepherd’s Pie
No matter what time of yr it might be, there are occasions after we all crave an ideal all-in-one dish that satisfies the soul. And for us, Shepherd’s Pie is that dish! We’ve made Individual Vegetarian Shepherd’s Pies which are topped with candy butternut squash, a Chicken Shepherd’s Pie made with rotisserie or leftover hen, AND a Healthy Shepherd’s Pie that’s low in calorie and gluten-free. Yes, we love this easy and humble dish, that’s for certain.
And for these of you who will not be acquainted with this casserole, it originated in Scotland and shortly grew to become well-liked in Northern England and Ireland. And it was the Irish who began to prime this casserole with mashed potatoes as an alternative of the unique pastry topping. Shepherd’s Pie is now a St. Patrick’s Day staple within the UK and the US!
This savory meat pie is stuffed with candy greens, a wealthy gravy, and topped with velvety mashed potatoes. The casserole is then browned within the oven to type a crust-like topping that’s completely crisp on the highest and extremely-creamy beneath.
And our Vegetarian Lentil Shepherd’s Pie is an adaptation of the UK basic. While historically the recipe requires minced lamb, this vegetarian model requires hearty lentils, nutty butternut squash, and creamy do-it-yourself buttermilk mashed potatoes.
And whereas we all know a lot of chances are you’ll be intimidated to make shepherd’s pie, we’re right here to let you know that this recipe is easy, uncomplicated, and simply what you want while you and yours want a hearty, filling, and oh-so-comforting meal.
Key Ingredients for this Recipe
Yukon Gold Potatoes
Yukon Gold is of the waxy potato varieties, which means they’re skinny-skinned and have a moist and creamy inside. And waxy potatoes are usually finest used for moist warmth cooking strategies, comparable to steaming or boiling. Therefore, for mashed potatoes, you’ll solely need to use giant, as they’re simpler to peel, waxy potatoes.
Lentils are a wonderful simple vegetarian protein supply. While this recipe could be made utilizing 3 cups of cooked brown or French inexperienced lentils (i.e. de Pouille), however not purple lentils as they’re too mushy. Canned lentils work nice on this recipe and barely cuts down on the cooking time.
Vegetables: Mushrooms, Onion, Swiss Chard
Mushrooms: We advocate utilizing white mushrooms as they’re available in most grocery shops and have a really delicate taste. When buying, search for mushrooms which are clean, agency, and dry. Avoid shopping for mushrooms which are slimy, tender, and have brown spots as they’re already previous their prime.Onion: We advocate utilizing a diced candy onion however be happy to make use of white.Swiss Chard: Swiss Chard is a darkish inexperienced leafy vegetable with an array of vitamins. Containing a wholesome dose of fiber, nutritional vitamins, minerals, and antioxidants, Swiss Chard is a flexible vegetable that pairs effectively with many meals. Feel free to make use of both Red Swiss Chard or Rainbow Chard; simply be certain that to buy giant leaves that aren’t wilted or torn.
Fruits: Roma Tomatoes & Butternut Squash
Roma Tomatoes: A plum number of tomato that has a denser flesh with much less juice, Roma Tomatoes assist thicken the lentil combination broth. When shopping for, search for tomatoes which have a constant deep purple colour across the fruit, heavy for his or her measurement, with a powerful candy tomato odor. Butternut Squash: A winter squash that has a candy, nutty taste just like pumpkin. Pick a squash that’s darkish beige in colour with a matte end and a thick-exhausting pores and skin; actually, gently prick the pores and skin, in case your nail goes via it’s not squash.
Salt & Pepper
Note that we advocate desk salt for this recipe. You could use kosher salt as an alternative, however it would be best to double the quantity.
White pepper has a definite gentle, earthiness to its taste that pairs extraordinarily effectively with creamy, buttery notes within the potatoes.
Vegetable broth provides a deep savory aspect to the gravy. Our favourite model is Imagine No Chicken as we discover the style superior to different manufacturers in that it’s not bitter or darkish. However, be happy to make use of your favourite retailer-purchased vegetable broth.
Unsalted butter (see notes beneath for vegan choices)ButtermilkPaprikaDried oreganoDried thyme
Step By Step Instructions To Make This Recipe
Step 1: Preheat Oven
Preheat oven to 375°F.
Step 2: Cook Potatoes
In a big or medium saucepan, add potatoes and salt. Generously cowl potatoes with chilly water. Over excessive warmth, carry to a boil and scale back warmth to take care of a vigorous simmer. Cook till potatoes are fork-tender, 15 to 19 minutes.
Step 3: Mash Potatoes
Drain potatoes and return to the saucepan. Add butter and roughly mash. Add salt, buttermilk, and white pepper. Continue to mash whereas step by step including in additional buttermilk to attain desired consistency.
Step 4: Prepare Lentil Mixture
Meanwhile, in a big oven-proof skillet, warmth oil over medium-excessive warmth. Add onion, squash, mushrooms, oregano, salt, paprika, and thyme. Cook, stirring often till the mushrooms launch their juices and moisture has evaporated and the veggies begin to brown, 6 to 10 minutes.
Step 5: Add Lentils, Spinach, Tomatoes, and Broth
Add lentils, spinach, tomatoes, and broth. Cover and scale back warmth to medium-low and simmer. Cook till the squash is tender, 7 to 10 minutes. Remove skillet from warmth.
Step 6: Top with Mashed Potatoes
Next, simply unfold the mashed potatoes over the lentil filling and sprinkle with paprika. We like to make use of a fork to make tough edges that crisp-up underneath the broiler. Of course, you may also use a casserole dish in the event you desire or need to make this forward.
Step 7: Bake Lentil Sheperd’s Pie
Bake till the lentil combination is effervescent, and the potatoes are browned, 20 to half-hour. Broil to crisp the mashed potato topping in the event you like. (Note that in the event you made this in a casserole dish, confirm that it’s broiler-secure earlier than broiling!) Allow pie to chill for 10 minutes earlier than serving.
FAQs and Expert Tips
How to retailer leftovers
Store leftovers of this vegetarian lentil shepherd’s pie in an hermetic container within the fridge for as much as 5 days.
Can vegetarian lentil shepherd’s pie be made forward of time?
Of course – this dish is an ideal make-forward meal! To make forward, put together via step 6. Cover with foil and place within the fridge for as much as 2 days. When able to serve, proceed with the remaining step on the recipe card, maintaining in thoughts that the dish may have any additional 10 to fifteen minutes to heat all over.
What is the distinction between a shepherd’s pie and a cottage pie?
Shepherd’s pie is a standard savory British casserole made with floor or “minced” or diced lamb, whereas Cottage Pie is made with a minced beef filling. Both dishes embrace a combination of candy greens, wealthy gravy, and are topped with a thick layer of mashed potatoes and baked off till golden brown.
While the title of this recipe is a shepherd’s pie, the dish is technically a cottage pie since it’s not made with lamb.
Can this recipe be made Vegan?
Yes! You can simply make this as a vegan lentil shepherd’s pie through the use of vegan butter or olive oil as an alternative of butter. For the mashed potatoes, skip the buttermilk. Instead, use a impartial-tasting nut milk comparable to cashew milk. Or you should use vegetable inventory or broth to skinny the potatoes as an alternative of buttermilk.
Variations To Try
Feel free so as to add cooked corn or reduce inexperienced beans to the vegetable combinationFor added richness, add 2 tablespoons tomato paste in step 5 with the brothInstead of Mashed potatoes, use mashed root greensTop with two tablespoons grated Parmesan cheese
Additional Lentil Recipes To Try
This extremely-hearty Vegetarian Lentil Soup is loaded with tender veggies, spices, tomatoes, and kale. With solely 300 energy per serving and 14 grams of protein per serving, this would be the solely lentil soup recipe you’ll ever want!This wholesome Mediterranean Black Lentil Salad is stuffed with basic Mediterranean flavors with cucumbers, feta, spinach, and purple pepper. Perfect for a vegetarian gluten-free aspect salad or filling sufficient as a primary course.Lentils with Bacon is a French bistro-impressed dish. Hearty sufficient to function a principally meatless primary course or pair with salmon for one scrumptious full meal.Lentil Quinoa Bowls with Coriander and Lemon makes use of canned lentils for these busy weeknights while you want a hearty meal in simply 30-minutes.Celery Root Salad with Lentils combines uncooked celery root and cooked French lentils in a wealthy lemon, garlic, olive oil, and anchovy dressing. This hearty and healthful aspect dish is stuffed with earthy and complicated flavors.Serve this Vegan Paté made with lentils and walnuts as a spreadable appetizer or with crackers for any event.
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This Vegetarian Lentil Shepherd’s Pie recipe is a comfy consolation meals dinner with scrumptious wealthy taste of a standard cottage pie however stars lentils as an alternative of meat! It is each decrease in fats and energy than common shepherd’s pie and we now have added in a wide range of hearty veggies together with mushrooms, butternut squash and Swiss chard to make it nutritious but filling! Even meat eaters shall be absolutely happy!
1 ½ kilos natural skinny-skinned “waxy” potatoes, peeled and reduce into 2-inch items 2 ¼ teaspoons salt, divided 2 tablespoons unsalted butter, softened ½ cup non-fats buttermilk, divided 1/8 teaspoon floor white pepper 2 tablespoons olive oil 1 giant, candy onion, diced 2 cups cubed butternut squash 1 cup chopped mushrooms 1 ½ teaspoon dried oregano 1 teaspoon paprika, or smoked paprika, plus extra for garnish ½ teaspoon thyme 2 15-ounce cans lentils, drained and rinsed (or 3 c cooked lentils) 1 packed cup finely chopped Swiss chard leaves or Spinach 1 giant Roma tomato, chopped (about 1 cup) ½ cup water or vegetable broth
Preheat oven to 375 levels. Place potatoes in a big saucepan. Cover generously with chilly water. Add ½ teaspoon salt. Place saucepan over excessive warmth and convey to a boil. Reduce warmth to take care of a vigorous simmer and proceed cooking till the potatoes are fork tender, 15 to 19 minutes. Drain potatoes and return them to the saucepan. Add butter and mash the potatoes roughly with a potato masher. Add ½ teaspoon salt, ¼ cup buttermilk and white pepper and proceed mashing. Gradually add extra buttermilk as you mash to attain desired consistency. Meanwhile, warmth oil in a big oven-proof skillet over medium-excessive warmth. Add onion, squash, mushrooms, oregano, salt, 1 teaspoon paprika and thyme. Cook, stirring often till the mushrooms launch their juices and the moisture has evaporated, and the greens begin to brown, 6 to 10 minutes. Add lentils, Swiss chard, tomatoes and broth, cowl and scale back warmth to a simmer (medium-low.) Cook till the squash is tender, 7 to 10 minutes. Remove the skillet from the warmth. Spread the mashed potatoes over the lentil combination. Sprinkle with paprika. Bake till the lentil combination is effervescent, and the potatoes are browned, 20 to half-hour. Broil till flippantly browned if desired. Cool 10 minutes earlier than serving.
To Make Ahead: Can be ready via step 6 as much as 2 days prematurely. Store coated with aluminum foil within the fridge.
Storing Leftovers: Store in an hermetic container within the fridge for as much as 5 days.
Serving Size: 1 1/2 cups
Fat: 14 g
Carbohydrates: 48 g
Fiber: 15 g
Protein: 14 g
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