Veggie Shepherd’s Pie

Experience the rich layers of savory vegetables, lentils, and creamy mashed potatoes in this vegetarian version of the classic shepherd’s pie. This dish combines hearty ingredients in a way that is satisfying and nourishing, making it an excellent choice for a cozy dinner at home. It is also a crowd-pleaser at gatherings, thanks to its appealing flavors and textures. This recipe offers a straightforward approach with common pantry items, making it accessible for a weeknight meal that everyone will enjoy.

Ingredients

• 2 cups lentils, cooked
• 1 cup carrots, diced
• 1 cup peas
• 1 cup corn
• 1 whole onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 4 cups potatoes, mashed
• 1/2 cup milk
• 2 tbsp butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat a large skillet over medium heat. Add a tablespoon of oil and sauté the onion and garlic until fragrant, about 2-3 minutes.
3. Mix in the carrots, peas, and corn, and cook until the vegetables are just beginning to soften, about 5 minutes.
4. Fold in the cooked lentils and pour in the vegetable broth. Allow the mixture to simmer gently, stirring occasionally, for about 5-7 minutes, until slightly thickened.
5. Meanwhile, in a separate pot, cook the potatoes until tender, then mash them with the milk and butter until smooth.
6. Layer the vegetable-lentil mixture in a baking dish. Evenly spread the mashed potatoes on top.
7. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
8. Allow the dish to cool slightly before serving.

Keywords: Vegetables, Lentils, Potatoes, Vegetarian, Comfort Food

Spice Rack: Salt, Pepper, Garlic Powder, Onion Powder

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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