Root Vegetable Shepherd's Pie with Lentils

Name: Root Vegetable Shepherd's Pie with Lentils
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 50 min

🍽 Serves: 6

★★★★★

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This Root Vegetable Shepherd's Pie with Lentils is a comforting twist on a classic dish, packed with hearty flavors and a touch of warmth from smoked paprika. Perfect for cooler months, it’s a satisfying meatless option that doesn’t skimp on taste.

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Ingredients for Root Vegetable Shepherd's Pie with Lentils

Olive oil is your go-to for sautéing and adds a subtle richness. Onion and garlic create a flavorful base for the dish. The trio of carrots, parsnips, and celery not only brings texture but also a natural sweetness that complements the earthiness of the lentils. Using vegetable broth instead of water enhances the flavor profile, while dried thyme and smoked paprika lend an aromatic, smoky warmth. The potatoes, when mashed with milk, butter, and parmesan cheese, become a creamy, savory topping. A sprinkle of fresh parsley at the end brightens up the dish.

Tips & Tricks

If you prefer a bit more texture in your topping, try mashing the potatoes with a fork instead of a masher for a chunkier consistency.
For an added layer of flavor, consider roasting the root vegetables before adding them to the lentils.
Make sure to rinse the lentils thoroughly before using to remove any debris.

Serving Suggestions

This dish pairs beautifully with a simple mixed green salad or steamed green beans. A glass of red wine or a chilled cider would complement the smoky flavors perfectly. For a touch of acidity, a side of pickled vegetables can add a pleasant contrast.

Frequently Asked Questions

Can I use other types of lentils?: Brown lentils are ideal because they hold their shape well, but green lentils can work too. Avoid red lentils as they tend to become mushy.
Is there a vegan version of this recipe?: Absolutely! Simply substitute the butter and milk with plant-based alternatives and skip the parmesan or use a vegan cheese.
How can I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Root Vegetable Shepherd's Pie with Lentils Recipe Walkthrough

First, fire up your oven to 375°F (190°C) so it can get nice and hot while you're prepping everything. Grab a large pot and heat your olive oil over medium heat. Toss in the onion and garlic, letting them sauté until they turn translucent and aromatic.

Next, add the diced carrots, parsnips, and celery. Give them about five minutes to cook down a bit, stirring occasionally. Once they’ve softened slightly, stir in the lentils and pour in the vegetable broth. Sprinkle in the thyme and smoked paprika, along with a pinch of salt and pepper. Bring the whole mixture to a boil, then reduce to a simmer. Let it cook for 25-30 minutes until the lentils are tender.

While that’s simmering away, it’s time to make the mashed potato topping. Boil the potatoes in a separate pot until they’re fork-tender, which should take about 15 minutes. Drain the water, then mash them together with the milk, butter, and parmesan cheese. Season with a bit of salt and pepper to taste.

Once the lentil mixture is ready, transfer it to a baking dish and spread the mashed potatoes over the top, smoothing them out with a spatula. Pop the dish into your preheated oven and let it bake for 20-25 minutes until the top is beautifully golden brown.

Before serving, don’t forget to sprinkle some fresh parsley on top for a pop of color and freshness. Serve hot and enjoy!

Why You'll Love This Recipe

Hearty combination of lentils and root vegetables provides a satisfying texture.
Smoked paprika adds a unique, warming depth of flavor.
Perfect for meal prep or feeding a crowd with minimal fuss.
Vegetarian-friendly without compromising on flavor or richness.

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

Step-by-step 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.