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Fall Lentil Shepherd’s Pie

Cozy Fall Lentil Shepherd’s Pie for Ultimate Comfort

A comforting vegetarian dish featuring hearty lentils and seasonal vegetables, perfect for fall. Cozy up with this Fall Lentil Shepherd’s Pie.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lentil Filling
  • 1 cup Green or Brown Lentils May substitute with canned lentils for quicker prep.
  • 2 tablespoons Olive Oil Can be replaced with vegetable broth for a lower-fat option.
  • 1 medium Onion Substitute with shallots for a milder flavor.
  • 2 medium Carrots Frozen carrots can be used for convenience.
  • 2 stalks Celery Omit if unavailable.
  • 2 cloves Garlic Fresh garlic is recommended; powdered garlic can be used as a substitute.
  • 2 tablespoons Tomato Paste Tomato sauce can be used in a pinch.
  • 1 cup Vegetable Broth Chicken broth can be used for non-vegetarian versions.
  • 1 teaspoon Dried Thyme Fresh thyme can substitute, using three times the amount.
  • 1 teaspoon Salt Adjust to taste based on dietary needs.
  • 1/2 teaspoon Black Pepper White pepper can be used as a substitute.
Mashed Potato Topping
  • 2 pounds Potatoes Yukon Gold or Russet are ideal; sweet potatoes for a twist.
  • 2 tablespoons Butter Dairy-free butter or olive oil can replace for a vegan version.
  • 1/2 cup Milk Dairy alternatives like almond or oat milk work well.
  • 1 teaspoon Salt To taste.

Equipment

  • large pot
  • skillet
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, add peeled and cubed potatoes, cover with cold salted water, bring to a boil and cook for 15-20 minutes until fork-tender. Drain well.
  3. Cook lentils according to package instructions or drain canned lentils.
  4. In a skillet, heat olive oil over medium heat, add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  5. Add minced garlic and cook for an additional 1-2 minutes. Stir in lentils, tomato paste, vegetable broth, thyme, salt, and pepper. Let simmer for 10 minutes.
  6. Mash drained potatoes with butter and enough milk to reach a creamy consistency. Season with salt to taste.
  7. Transfer lentil filling to a baking dish and spread mashed potatoes generously on top.
  8. Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly. Let rest before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 4mg

Notes

Fresh vegetables enhance flavor. Avoid overcooking lentils and ensure potatoes are well-drained for a creamy consistency.

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