Root Vegetable Shepherd's Pie with Lentils
A delightful twist on the traditional shepherd's pie, this version features root vegetables and lentils for a hearty, vegetarian comfort food perfect for fall and winter. Packed with nutrients and rich flavors, it's a satisfying meal for any occasion.
Prep time: 20 minutesCook time: 50 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups carrots, diced
2 cups parsnips, diced
1 cup celery, diced
2 cups brown lentils
4 cups vegetable broth
1 tsp dried thyme
1 tsp smoked paprika
Salt and pepper to taste
2 lbs potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Stir in carrots, parsnips, and celery, cook for 5 minutes.
4. Add lentils, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 25-30 minutes until lentils are tender.
5. Meanwhile, boil potatoes in a separate pot until tender, about 15 minutes. Drain, then mash with milk, butter, and parmesan cheese. Season with salt and pepper.
6. Transfer the lentil mixture to a baking dish and spread mashed potatoes on top.
7. Bake in the oven for 20-25 minutes until the top is golden brown.
8. Garnish with fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes.
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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.
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