Description

Warm up your autumn evenings with this hearty Fall Lentil Shepherd’s Pie, a delightful blend of protein-packed lentils, vibrant vegetables, and creamy mashed potatoes. This comforting dish is perfect for family gatherings or a cozy night in, offering rich flavors and textures that will leave you satisfied and wanting more. Enjoy the nostalgic aroma as it bakes to golden perfection, making it an ideal choice for any occasion.

Ingredients

Scale

1 cup green or brown lentils (dry)
2 tablespoons olive oil
1 medium onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 cups low-sodium vegetable broth
3 large russet potatoes (peeled and chopped)
2 teaspoons dried thyme
Salt and pepper to taste

Instructions

Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery until softened (approx. 5 minutes).
In a separate pot, rinse lentils under cold water, then add to vegetable broth with thyme. Boil then simmer for 20-25 minutes until tender.
Combine cooked lentils with sautéed vegetables in the skillet, seasoning with salt and pepper; simmer for 5 minutes.
Boil potatoes in salted water until tender (15-20 minutes). Drain and mash with olive oil until smooth.
Preheat oven to 400°F (200°C). Layer lentil mixture in a baking dish, spread mashed potatoes on top.
Bake for 25-30 minutes or until golden on top.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 320mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg

Keywords: For added flavor, garnish with fresh herbs like parsley before serving. Make ahead by assembling the pie and refrigerating it for up to one day before baking.