Spicy Lentil and Vegetable Shepherd’s Pie offers a hearty meal by combining protein-rich lentils with colorful vegetables, topped with a creamy mashed potato crust. This vegetarian variation of the traditional shepherd’s pie brings warmth to any dining table with its spicy kick from jalapenos and paprika. Ideal for family dinners or special occasions, the dish delivers comfort with a hint of heat, appealing to those who enjoy flavorful combinations.

Ingredients

• 1 cup green lentils, cooked
• 1 whole onion, chopped
• 2 whole carrots, diced
• 2 whole celery stalks, diced
• 1 whole red bell pepper, diced
• 1 whole jalapeno, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cup vegetable broth
• 2 Tbsp tomato paste
• 1 Tbsp soy sauce
• 4 cups mashed potatoes
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion, carrots, celery, bell pepper, jalapeno, and garlic over medium heat until softened, about 7 to 10 minutes.
3. Add the cooked lentils, paprika, cayenne pepper, vegetable broth, tomato paste, and soy sauce to the skillet. Stir well and let simmer for 10 minutes until the mixture thickens slightly.
4. Transfer the lentil mixture to a baking dish, then evenly spread the mashed potatoes over the top. If using, sprinkle with shredded cheese.
5. Bake in the oven for 25 minutes, or until the filling is bubbly and the top is a light golden brown.

Keywords: Hearty, Comforting, MainCourse, Vegetarian

Spice Rack: Paprika, Cayenne Pepper

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