This Shepherd’s Pie is just as rich and hearty as if it was made with traditional lamb. The savory spices added to the lentils and the cheesiness of the potatoes make you completely forget you are eating vegetarian.
Lentil Shepherd's Pie
Yield:
6
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients
For the Lentils
- 1 medium onion
- 2 medium carrots
- 3 cloves garlic
- 30 ml tomato paste
- 1 cup dry green lentils
- 1/2 tsp ground thyme
- 1 tsp dried rosemary
- 1/2 tbsp worchester sauce
- 1/2 cup veggie stock
- 1 cup water
- salt and pepper to taste
- 1 cup peas
For the mashed potatoes
- 4 large russet potatoes
- 3 tbsp butter
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Add onion and carrot to Instant Pot on Sautee setting. Cooking, stirring frequently until onions are just starting to turn brown. Make a well in the center of the onions and carrots and add the garlic and tomato paste. Stir around the well for 20-30s, then mix into the onions and carrots.
- Add broth, water, Worchester Sauce, Thyme, Rosemary, lentils, and S&P. Stir to combine. Make sure the lentils are able to be covered by the amount of liquid in the Instant Pot. Add the lid to the Instant Pot and set it to Medium pressure for 9 minutes. Quick depressurize and set aside. The lentil may be a bit chewy still but that is alright.
- Peel potatoes and chop into 2″ pieces. Place in a pot of cold water and heat to a boil. Boil for about 20 minutes, or until potatoes can be pierced easily with a fork. Drain the potatoes and add them back to the pot.
- Add butter, cheeses, and salt and pepper. Mash until combined and creamy.
- Add lentils to the bottom of an 8×8 glass cooking dish, then the peas, then top with mashed potatoes. Score the mashed potatoes with a fork to increase surface area and create crispiness. Bake for 20 minutes at 450f, then transfer to the top rack and broil on low until potatoes are light brown and crispy.
- Let cool for 5min then serve.