Tired of the serving the same food every holiday season? Switch things up with our lentil shepherd’s pie! Although it’s typically a dish that you make in March around St. Patrick’s Day, the flavor and warmth that this feel good food provides makes it the perfect meal to indulge in during the winter. And we’ve got a simple and straightforward recipe that will make creating it a breeze!
Instead of doing the traditional ground beef or lamb, we made our recipe with lentils and mushrooms, which is a crowd-pleaser for vegetarians and meat eaters alike. Plus you get the added bonus of this recipe being somewhat healthier for you (what can we say, it still has a layer of mashed potatoes…) while also tasting delicious! So next time you’re looking for some comfort food when the temperature drops, try it out and have some friends over to taste test your work! Slainte!
Lentil Shepherd’s Pie
Recipe serves 6
For the Filling
4 tablespoons olive oil
1 large yellow onion, chopped
5 large carrots, chopped
3 stalks of celery, chopped
1 lb mixed mushrooms, sliced (ex: shiitake, cremini, mini portobello, white button)
4 large cloves of garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3 tablespoons tomato paste
1 cup red wine (ex: cabernet, merlot, chianti)
3 tablespoons Worcestershire sauce
2 tablespoons flour
3 cups vegetable broth
1 lb cooked lentils
1 cup frozen peas
2 tablespoons fresh flat leaf parsley
1/2 cup tomato sauce
2 teaspoons salt
2 teaspoons pepper
For the Topping
4 large potatoes
1/2 stick of butter
1 cup whole milk
3 tablespoons fresh chives, chopped
2 teaspoons garlic powder
Preheat the oven to 400 degrees while you make the filling! First, heat olive oil in a large skillet (we used a cast iron skillet for easy stove top to oven transfer) then add in onions, carrots and celery and saute for about 10 minutes. Next add in the mushrooms, garlic, herbs and 1 teaspoon of salt and cook for about 8-10 minutes until mushrooms have softened. Once the mushrooms are cooked down, stir in tomato paste, red wine and Worcestershire sauce, scraping the bottom of the skillet with a wooden spatula. Continue to cook for another 10 minutes or until the wine is almost completely absorbed. Then stir in flour, vegetable broth, cooked lentils, tomato sauce, frozen peas, parsley, pepper and remaining salt and cook for 5 minutes. Once cooked through, turn off stove and set aside.
Next you’ll make the topping. Bring a large pot of water to a boil while you peel and cut the potatoes into large chunks. Once the water is boiled, add the potatoes and cook until they are fork tender. When the potatoes are tender, remove from heat and drain the water. Transfer the potatoes to a large bowl and add the milk, butter, garlic powder and salt and pepper to taste. Mix or mash the ingredients, being sure to add the milk 1/2 cup at a time so that the potatoes don’t get too watery. Once the potatoes are smooth and creamy, add the fresh chopped chives and mix.
Once your topping is complete, you’re ready to put both parts together! Spread the mashed potato topping over the filling mixture that you prepared in your skillet. Bake in the oven for about 15 minutes and then broil on high until the top of the mashed potatoes are lightly browned and the filling is bubbly (should be about 4-5 minutes, depending on your oven). When the topping is at your desired crispiness remove from the oven and serve for a delicious Meatless Monday…. or Tuesday or Wednesday or Thursday or Friday or Saturday or Sunday 🙂