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Easy Lentil Shepherd’s Pie: A Hearty Vegetarian Delight

Shepherd’s pie has long been a favourite comfort food across the UK, traditionally made with minced lamb, vegetables, and topped with creamy mashed potatoes. However, for those embracing a vegetarian lifestyle or simply looking to enjoy a hearty meal without meat, Easy Lentil Shepherd’s Pie offers a wholesome alternative that is both satisfying and delicious.

A Healthy Twist on a Classic

This vegetarian shepherd’s pie substitutes lentils for minced meat, providing not only a rich source of protein but also a lovely texture, making it a perfect filling for your pie. Lentils are incredibly versatile, quick to cook, and packed with nutrients, making them an excellent choice for a healthy dinner.

The beauty of this dish lies in its simplicity. With just a few ingredients, you can whip up a delightful meal that the whole family will love. What’s more, it can easily be adapted to suit your taste preferences or dietary needs.

Ingredients

For the lentil filling:

• 200g green or brown lentils, rinsed and drained
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 1 tablespoon tomato purée
• 300ml vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 100g frozen peas

For the mashed potato topping:

• 800g potatoes, peeled and chopped
• 50ml milk or plant-based alternative
• 30g butter or vegan alternative
• Salt and pepper to taste

Method

1. Prepare the Lentil Filling:

   • In a large saucepan, heat a splash of oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
   • Stir in the tomato purée, cooking for another minute before adding the rinsed lentils, vegetable stock, thyme, rosemary, and a pinch of salt and pepper.
   • Bring to a simmer, cover the pan, and cook gently for 25-30 minutes or until the lentils are tender and most of the liquid has been absorbed. Stir in the frozen peas and set aside.

2. Make the Mashed Potato Topping:

   • While the lentils are cooking, place the chopped potatoes into a saucepan of salted water. Bring to the boil and cook for 15-20 minutes, or until tender.
   • Drain the potatoes and return them to the pan. Add the milk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.

3. Assemble the Pie:

   • Preheat your oven to 200°C (180°C fan / 400°F).
   • Spoon the lentil mixture into a large baking dish, spreading it out evenly. Top it with the creamy mashed potato, smoothing it over with a fork to create a rustic texture.
   • Optional: For an added touch, you can sprinkle a little grated cheese over the top before baking.

4. Bake:

   • Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and crisp.
5. Serve:
   • Allow the shepherd’s pie to cool for a few minutes before serving. This dish pairs wonderfully with a fresh green salad or some crusty bread.

Conclusion

This Easy Lentil Shepherd’s Pie is not only a fantastic way to enjoy a classic dish in a meat-free style, but it also showcases the rich flavours and wholesome goodness of lentils and vegetables. Its comforting nature makes it a perfect dish for family dinners, gatherings, or even meal prep for the week ahead.

Whether you are a full-time vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe will surely become a staple in your home. Enjoy the warmth and nourishment of this delightful dish, and revel in your culinary creativity. Happy cooking!

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