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Lentil Shepherd's Pie
Melissa Hart

Lentil Shepherd's Pie

Brown lentils stay pleasantly firm under the mashed potato cap. This doesn't feel like a bowl of soft vegetables. Reduce the filling until a spoon leaves a trail across the skillet. A loose filling will flood the potatoes.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled and cubed
  • 4 tbsp unsalted butter divided
  • 1/2 cup whole milk
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 8 oz cremini mushrooms chopped
  • 3 tbsp tomato paste
  • 3 cups cooked brown lentils
  • 1 1/2 cups low-sodium vegetable broth
  • 1 tbsp Worcestershire-style vegetarian sauce
  • 1 tsp dried thyme
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Boil the potatoes in salted water for 15 to 18 minutes, until very tender, then drain and mash them with 2 tablespoons butter, milk and 1/2 teaspoon salt.
  3. Melt the remaining butter in a large skillet and cook the onion, carrots and mushrooms for 9 minutes, until browned and nearly dry.
  4. Stir in the tomato paste and thyme for 1 minute, then add the lentils, broth, vegetarian sauce, remaining salt and pepper.
  5. Simmer the filling for 8 to 10 minutes, until thick enough that a spoon drawn through it leaves a visible path.
  6. Spread the filling in the dish and spoon the potatoes over it, roughing the surface with a fork.
  7. Bake for 25 to 30 minutes, until the filling bubbles at the edges and the potato ridges brown.
  8. Rest for 10 minutes before serving.