Lentil Shepherd’s Pie Recipe: A Fun Vegetarian Variation (original) (raw)

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We have taken the classic shepherd’s pie recipe and transformed it into a delicious vegetarian variation here. With the use of lentils, cauliflower, vegetable broth, mushrooms, carrots and more, it is the perfect way to diss the meat – in fact, your guests might not even miss it! So keep reading to learn how to make this fun and flavorful lentil shepherd’s pie recipe.

To avoid cutting yourself when dicing your carrots, try this genius Woman’s World test kitchen hack! When you’ve grated the vegetable into a small piece, stick a fork in it and use the utensil to help you grate the rest. The fork will hold the veggie steady without putting your fingers in harm’s way.

Lentil Shepherd’s Pie

Yields 6 servings

1 lb. cauliflower florets
1 lb. Yukon Gold potatoes, peeled, cut into 11/2” pieces
⅔ cup milk
4 Tbs. butter
½ tsp. salt
¼ tsp. pepper
1½ cups vegetable broth
2 Tbs. all-purpose flour
2 Tbs. olive oil
4 carrots, diced
1 onion, chopped
1 (10 oz.) pkg. baby bella mushrooms, diced
1 tsp. dried thyme
2 (15 oz.) cans lentils, rinsed, drained

Heat oven to 400°F. Coat 2½ -qt. baking dish with cooking spray. Line rimmed baking sheet with foil. Place baking dish on top.
In pot, combine cauliflower and potatoes with enough salted water to cover by 1”. Over high heat, bring to boil; reduce heat to medium. Cook until tender, 15 min. Drain; return vegetables to pot.
In microwave-safe bowl, microwave milk and butter until hot, 45 sec. Add to potato mixture with salt and pepper; mash.
In bowl, combine broth and flour. In large nonstick skillet, heat oil over medium-high heat. Add carrots and onion; cook, stirring occasionally, until softened, 10 min. Add mushrooms and thyme; cook, stirring, until browned, 7–8 min. Stir in broth mixture; bring to a boil. Cook until thickened, 2–3 min. Stir in lentils. Transfer to baking dish. Top with cauliflower mixture. Bake until heated through, about 20 m

Nutrition

Calories: 370
Fat: 13 gram
Saturated Fat: 6 gram
Protein: 15 gram
Fiber: 16 gram
Cholesterol: 25 mg
Sugar: 11 gram
Sodium: 580 mg

This story was originally published September 17, 2024, 10:38 AM.