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Per serving
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- 1
Cook the lentils
Rinse 1 cup dried brown lentils and simmer in about 3 cups water until tender but not mushy, 20-25 minutes. Drain and set aside. Dried lentils are the cheapest protein in the store, and they carry this whole dish.
- 2
Roast the garlic
Heat oven to 425 degrees F. Set 6 of the garlic cloves on a double layer of foil, drizzle with a little olive oil, and wrap into a pouch. Roast 15-20 minutes until soft, then let cool. Squeeze the cloves out of their skins when cool enough to handle.
- 3
Boil and mash the potatoes
Peel and cube the potatoes. Cover with water in a pot, bring to a boil, then reduce heat and cook 10-15 minutes until fork-tender. Drain, then mash with about 3 tablespoons of the broth, the roasted garlic, and salt and pepper to taste.
- 4
Build the filling
Heat 1 tablespoon olive oil in a large skillet over medium. Chop the onion and cook until soft. Mince the remaining 2 garlic cloves and add for 1 minute. Slice the mushrooms, slice the carrots, and chop the celery; add them along with the cooked lentils and cook, stirring, about 5 minutes. Stir in 1/2 cup broth, the rosemary, soy sauce, and salt and pepper. Cover and simmer 10 minutes.
- 5
Thicken it up
Whisk the flour into the remaining broth until smooth, then stir into the skillet. Bring to a boil and cook 1 minute until thickened. Stir in the frozen peas.
- 6
Assemble and bake
Lower the oven to 350 degrees F. Spread the filling in an 8-inch square baking dish. Spoon the mashed potatoes over the top and spread to cover, roughing up the surface with a fork so it browns. Bake uncovered 30-35 minutes until hot and the top is golden.
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Lentil Shepherd's Pie
Created by: BudgetBites
Ingredients
- 1 1/2 lb potatoes
- 8 garlic
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 onion
- 1 lb baby portobello mushrooms
- 1 cup brown lentils
- 2 carrots
- 2 celery
- 2 tsp dried rosemary
- 1 tbsp soy sauce
- 2 tbsp all-purpose flour
- 1 cup frozen peas
- salt
- black pepper
Instructions
- Cook the lentilsRinse 1 cup dried brown lentils and simmer in about 3 cups water until tender but not mushy, 20-25 minutes. Drain and set aside. Dried lentils are the cheapest protein in the store, and they carry this whole dish.
- Roast the garlicHeat oven to 425 degrees F. Set 6 of the garlic cloves on a double layer of foil, drizzle with a little olive oil, and wrap into a pouch. Roast 15-20 minutes until soft, then let cool. Squeeze the cloves out of their skins when cool enough to handle.
- Boil and mash the potatoesPeel and cube the potatoes. Cover with water in a pot, bring to a boil, then reduce heat and cook 10-15 minutes until fork-tender. Drain, then mash with about 3 tablespoons of the broth, the roasted garlic, and salt and pepper to taste.
- Build the fillingHeat 1 tablespoon olive oil in a large skillet over medium. Chop the onion and cook until soft. Mince the remaining 2 garlic cloves and add for 1 minute. Slice the mushrooms, slice the carrots, and chop the celery; add them along with the cooked lentils and cook, stirring, about 5 minutes. Stir in 1/2 cup broth, the rosemary, soy sauce, and salt and pepper. Cover and simmer 10 minutes.
- Thicken it upWhisk the flour into the remaining broth until smooth, then stir into the skillet. Bring to a boil and cook 1 minute until thickened. Stir in the frozen peas.
- Assemble and bakeLower the oven to 350 degrees F. Spread the filling in an 8-inch square baking dish. Spoon the mashed potatoes over the top and spread to cover, roughing up the surface with a fork so it browns. Bake uncovered 30-35 minutes until hot and the top is golden.