Lentil Shepherd's Pie

By Benjamin Moore Eubank

A comforting vegetarian version of the classic shepherd's pie, featuring a savory, herb-infused lentil and vegetable filling topped with creamy mashed potatoes.

Yield: 6 servings · Prep: 25 min · Total: 25 min

Ingredients

• 1 large onion, diced (lentil filling)
• salt (mashed potato topping)
• 1 tbsp olive oil (lentil filling)
• black pepper (mashed potato topping)
• 2 carrots, diced (lentil filling)
• 1 cup green or brown lentils (lentil filling)
• 1 tbsp flour (lentil filling)
• 2 celery stalks, diced (lentil filling)
• salt & pepper (lentil filling)
• 2 tbsp tomato paste (lentil filling)
• 1/2 cup milk or cream (mashed potato topping)
• 1 tbsp butter (lentil filling)
• 1/2 cup red wine (lentil filling)
• 4 tbsp butter (mashed potato topping)
• frozen peas (optional) (lentil filling)
• 1 tsp fresh rosemary, minced, or ½ tsp dried (lentil filling)
• 2 1/2 lb Yukon Gold or russet potatoes (mashed potato topping)
• 1 tbsp soy sauce or vegetarian Worcestershire (lentil filling)
• 3 cloves garlic, minced (lentil filling)
• 1 1/2 cups vegetable stock (lentil filling)
• 1 tsp fresh thyme, or ½ tsp dried (lentil filling)

Steps

1. For the lentil filling, simmer the lentils in salted water until just tender (20-25 minutes). Drain well; they should hold their shape.
2. For the mashed potato topping, boil the potatoes until fork-tender. Mash with the butter and milk or cream. Season aggressively and set aside.
3. For the lentil filling, heat the olive oil and butter in a pan. Sauté the carrots, celery, and onion until softened and lightly browned (8-10 minutes).
4. For the lentil filling, add the garlic and cook for 30 seconds. Stir in the tomato paste and cook until brick-red.
5. For the lentil filling, sprinkle in the flour and cook for 1 minute. Deglaze with the red wine and reduce by half.
6. For the lentil filling, add the vegetable stock, soy sauce or vegetarian Worcestershire, thyme, rosemary, and salt and pepper.
7. For the lentil filling, stir in the cooked lentils (and frozen peas, if using). Simmer until thick and spoonable, but not soupy. Taste and adjust seasoning.
8. Preheat the oven to 400°F (400°F). Spread the lentil filling in a baking dish, then top with the mashed potato topping. Rough the surface of the potatoes with a fork.
9. Bake for 25-30 minutes until bubbling and browned. Let it sit for 10 minutes before serving to let it set up properly.