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Description
A hearty and healthy twist on the classic shepherd’s pie, using lentils instead of meat and no added sugar. Perfect for a comforting meal.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 3 cups water or vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp tomato paste
- 1 cup frozen peas
- 4 large potatoes, peeled and cubed
- 1/4 cup unsweetened almond milk
- Salt and pepper to taste
Instructions
- Rinse lentils and cook in water or broth until tender (about 20-25 minutes). Drain and set aside.
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion, carrots, and celery. Cook until softened (about 5-7 minutes).
- Add garlic, thyme, and rosemary. Cook for 1 minute.
- Stir in tomato paste and cooked lentils. Mix well.
- Add frozen peas and cook for 2 minutes. Season with salt and pepper.
- Boil potatoes until tender (about 15 minutes). Drain and mash with almond milk, salt, and pepper.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake for 20-25 minutes until golden on top.
- Let cool slightly before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze before baking for a make-ahead meal.
- Use sweet potatoes for a variation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg