Spiced Lentil and Vegetable Shepherd’s Pie

This hearty, plant-based take on a classic shepherd’s pie features spiced lentils and vegetables topped with creamy mashed potatoes. It’s warming, flavorful, and perfect for cozy dinners.

Ingredients (Serves 6–8)

For the Lentil and Vegetable Filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon turmeric (optional)
• 1 cup frozen peas or green beans
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley or cilantro, chopped (for garnish)

For the Mashed Potato Topping:

• 2 pounds (900g) potatoes, peeled and cubed
• 2 tablespoons unsalted butter or olive oil
• Vegan alternative: Use vegan butter or olive oil.
• ½ cup milk (dairy or plant-based)
• Salt and pepper, to taste
• Optional: 2 tablespoons nutritional yeast (for a cheesy flavor)

Instructions

1. Cook the Potatoes:

• Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15–20 minutes.
• Drain and mash with butter (or vegan butter), milk, salt, pepper, and nutritional yeast (if using). Set aside.

1. Make the Lentil and Vegetable Filling:

• Heat olive oil in a large skillet or saucepan over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5–7 minutes until softened.
• Stir in the cumin, smoked paprika, cinnamon, and turmeric. Cook for 1 minute to toast the spices.
• Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low. Simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.
• Stir in the peas or green beans, season with salt and pepper, and cook for another 5 minutes. Remove from heat.

1. Assemble the Shepherd’s Pie:

• Preheat the oven to 375°F (190°C).
• Spread the lentil and vegetable filling evenly in a 9×13-inch baking dish. Spoon the mashed potatoes over the top and spread them out to cover the filling completely. Use a fork to create decorative ridges if desired.

1. Bake:

• Bake in the preheated oven for 20–25 minutes, or until the top is lightly golden and bubbling around the edges.

1. Serve:

• Let the shepherd’s pie cool for 5–10 minutes before serving. Garnish with fresh parsley or cilantro.

Tips for Best Results

• Make Ahead: Prepare the filling and topping separately a day in advance. Assemble and bake just before serving.
• Add More Veggies: Feel free to add diced zucchini, mushrooms, or bell peppers for extra flavor and texture.
• Spice It Up: Add a pinch of chili flakes or cayenne pepper for a bit of heat.

This Spiced Lentil and Vegetable Shepherd’s Pie is hearty, nutritious, and packed with warm, aromatic flavors—perfect for a satisfying meat-free meal!