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potato, lentil & vegetable shepherd's pie

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Don't let the ingredient list and instructions keep you from making this yummy vegetarian shepherd's pie. It's a classic comfort food and you get your protein from the lentils.

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For potato, lentil & vegetable shepherd's pie

  • 2 lb
    russet potatoes, cut into 1" cubes
  • 1/3 c
    whole milk
  • 3 Tbsp
    unsalted butter
  • freshly ground black pepper to taste
  • 1 c
    brown lentils, rinsed and sorted
  • 1
    bay leaf
  • 2 c
    water or broth
  • 3 Tbsp
    olive oil
  • 1 md
    yellow onion, finely diced
  • 4 oz
    mushrooms, sliced
  • 1 tsp
    garlic, minced
  • 3 c
    mixed frozen vegetables - carrots, corn, green peas
  • 1 can
    14-oz. can diced tomatoes, drained
  • 1/4 c
    flat-leaf parsley, finely chopped
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    dried oregano
  • salt and freshly ground black pepper
  • tabasco sauce (optional)
  • 1/4 pkg
    parmesan cheese, grated

How To Make potato, lentil & vegetable shepherd's pie

  • 1
    In a large pot, combine potatoes with enough water to cover and add salt. Bring to a boil and cook until tender. Drain potatoes and return to the pan. Add the milk and butter and mash potatoes until smooth. Season with salt and pepper to taste. Cover with a lid to keep warm.
  • 2
    In a medium saucepan, combine lentils and bay leaf with 2 cups of water or broth. Bring to a boil; then reduce heat to a simmer and cook until tender -- approx. 15-20 minutes. Do not overcook. Drain, remove bay leaf and set aside.
  • 3
    Heat a 10-12 inch cast iron skillet over medium high heat until hot. Add the oil and cook onions until tender and light colored. Add the mushrooms and cook until wilted - stirring frequently.
  • 4
    Stir in the garlic and cook an additional 30 seconds. Return the lentils to the skillet along with thawed vegetables, tomatoes, parsley, worcestershire sauce, and tabasco, if using. Cook on medium heat until mixture is thoroughly warmed through and vegetables are tender.
  • 5
    Spoon the potatoes on top of the lentil-mushroom mixture. Use a fork to make a decorative pattern in potatoes. Sprinkle with parmesan cheese.
  • 6
    Bake at 375 degrees for 10-15 - then place under broiler briefly to brown top. Watch carefully to prevent burning. Remove from oven and let casserole stand approx. 10 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Potato, Lentil & Vegetable Shepherd's Pie:

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