Vegetarian Shepherd's Pie

This Vegetarian Shepherd's Pie features a hearty filling of lentils and vegetables, topped with creamy mashed potatoes for a comforting and satisfying meal. Perfect for a cozy dinner, it brings together a medley of flavors in every bite.

Ingredients

• Green lentils - 100 grams
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Frozen peas - 50 grams
• Vegetable broth - 300 ml
• Olive oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Thyme - 1 teaspoon, dried
• Rosemary - 1 teaspoon, dried
• Potatoes - 300 grams, peeled and cubed
• Butter - 1 tablespoon
• Milk - 50 ml
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat your oven to 200°C (392°F).
2. In a pot, boil the cubed potatoes in salted water for about 15 minutes, or until tender. Drain and mash with butter and milk until smooth. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery, sautéing for about 5 minutes until softened.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the green lentils, vegetable broth, soy sauce, thyme, and rosemary to the skillet. Bring to a simmer, then reduce the heat and let it cook for about 25 minutes until the lentils are tender and the liquid is mostly absorbed.
6. Fold in the frozen peas and season with salt and pepper to taste.
7. Transfer the lentil mixture to a small baking dish and spread the mashed potatoes evenly on top.
8. Place the dish in the oven and bake for 15 minutes, or until the top is slightly golden.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 15 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, promoting muscle health.
• High in fiber, aiding in digestion and maintaining a healthy gut.

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