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Lilly’s Table

 
 
© Lillys-Table.com Photo of Lentil Shepherd's Pie
 

Tags: Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Lentil Shepherd's Pie

 

The thick lentil base of this pie will have you wondering if Shepherd’s could have been vegan. Top with leftover Mashed Potatoes or Colcannon.

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, minced
  • 1 carrot, minced
  • 1 cup beet, shredded or other root vegetable
  • 1 cup red lentil, or small french lentils
  • 2¼ cups broth
  • ¼ cup nutritional yeast, optional
  • 1 teaspoon worcestershire sauce
  • 2 cups mashed potatoes

Serving Size: 4 People

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Preparation Instructions

Heat the olive oil in a saucepan over medium heat.

Saute the onion and carrots until they get a bit of golden color. About 2-5 minutes. Fold in the shredded beets or other shredded vegetables and red lentils. Pour in the broth and bring up to a simmer. Reduce the heat to low, cover and simmer for about 12-15 minutes until the lentils feel tender to the bite.

Preheat the oven to 375.

Fold in the nutritional yeast, worcestershire sauce and if your broth is unsalted add a bit of salt to taste. Spread the lentils into a casserole pan and dollop on the mashed potatoes.

If your potatoes are already hot, bake for only 10 minutes. If they are leftover and cold, bake for about 20 minutes until the potatoes are hot and starting to get a bit golden on top.