Root Vegetable Shepherd's Pie
Discover an innovative twist on the classic Shepherd's Pie with our Root Vegetable Shepherd's Pie recipe. Made with hearty root vegetables and savory lentils, it offers a nutritious and flavorful meal perfect for vegetarian diets. This recipe is ideal for those looking for an easy, comforting meal that is both satisfying and healthy. The combination of herbs and root vegetables provides an earthy taste that is perfect for fall and winter dinners. Enjoy a rich culinary experience that is high in fiber and protein, making it both filling and delicious. With its easy preparation and delightful flavors, this dish is perfect for family dinners or meal prepping for the week.
Prep time: 30 minutesCook time: 50 minutesServes: 6
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups carrots, diced
2 cups parsnips, diced
2 cups potatoes, diced
1 cup green lentils, rinsed
4 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 cup frozen peas
Salt to taste
Pepper to taste
1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until soft.
3. Stir in carrots, parsnips, and potatoes, cooking until lightly browned.
4. Add lentils, vegetable broth, tomato paste, thyme, and rosemary. Simmer for 20 minutes or until lentils are tender.
5. Stir in frozen peas and season with salt and pepper.
6. Transfer the mixture to a baking dish and sprinkle with cheddar cheese.
7. Bake for 25 minutes or until cheese is golden and bubbly.
8. Let cool slightly before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.