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Veggie Shepherd's Pie on a plate

Veggie Shepherd's Pie

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds russet potatoes peeled and cubed
  • 4 tablespoons butter divided
  • 1/2 cup milk
  • 2 cups brown or green lentils cooked
  • 16 ounces cremini mushrooms finely chopped
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 cup frozen peas
  • Salt and black pepper to taste

Method
 

  1. Boil potatoes in salted water about 15 minutes until tender; drain and mash with 2 tablespoons butter and milk until smooth. Season with salt and pepper; set aside.
  2. Preheat oven to 400°F. Melt remaining 2 tablespoons butter in large skillet over medium-high; cook mushrooms about 8 minutes until deeply browned.
  3. Add onion, carrots, and celery; cook about 6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.
  4. Add lentils, broth, Worcestershire, and thyme; simmer about 10 minutes until liquid halves. Stir in peas; season with salt and pepper.
  5. Transfer filling to 9x13-inch dish; spread potatoes evenly over top, making peaks with fork.
  6. Bake 25-30 minutes until filling bubbles and peaks are golden brown; optionally broil 2-3 minutes for extra crispness. Rest 10 minutes before serving.