Description
A hearty and nutritious shepherd’s pie made with high-protein lentils.
Ingredients
Scale
- 2 cups cooked lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 4 cups mashed potatoes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Sauté onion, carrots, and celery in a pan until soft.
- Add garlic and cook for another minute.
- Stir in cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper.
- Simmer for 10 minutes.
- Spread the lentil mixture in a baking dish.
- Top with mashed potatoes.
- Bake for 25 minutes until golden brown.
Notes
- Use leftover mashed potatoes for quicker preparation.
- Add peas or corn for extra vegetables.
- Let it cool before storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg