This hearty, plant-based take on a classic shepherd’s pie is the ultimate comfort food for chilly evenings. Packed with spiced lentils and wholesome vegetables, it’s a dish that satisfies both the palate and the soul. The creamy mashed potato topping adds a luxurious layer, while the filling brims with warming, aromatic spices. Perfect for cozy dinners, this recipe is both nourishing and deeply flavorful.
Servings and Macros:
Servings: 6–8
Macros (Per Serving):
- Calories: 320
- Protein: 12g
- Fat: 9g
- Carbohydrates: 50g
Health Benefits:
- Lentils: High in plant-based protein and fiber, lentils support digestive health and provide lasting energy.
- Potatoes: A good source of potassium and vitamin C, they contribute to heart health and immunity.
- Carrots: Rich in beta-carotene, which promotes healthy vision and skin.
- Spices (Cumin, Paprika, Cinnamon, Turmeric): These spices are loaded with antioxidants and anti-inflammatory properties, enhancing both flavor and nutrition.
- Peas: A source of plant-based protein and vitamins A, C, and K.
Ingredients:
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:
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 the potatoes and mash with butter (or vegan butter), milk, salt, pepper, and nutritional yeast (if using). Mash until smooth and creamy. Set aside.
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, or until softened and fragrant.
- 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 the mixture 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.
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, spreading them out evenly to cover the filling completely. Use a fork to create decorative ridges if desired.
Bake:
- Bake in the preheated oven for 20–25 minutes, or until the top is lightly golden and bubbling around the edges.
- Let the shepherd’s pie cool for 5–10 minutes before serving. Garnish with fresh parsley or cilantro.
Pairing Recommendations:
Wine:
- Red: A medium-bodied Pinot Noir complements the earthiness of the lentils and spices.
- White: A buttery Chardonnay pairs well with the creamy mashed potatoes.
Beer:
- An amber ale or a spiced seasonal beer enhances the warm flavors of the dish.
Cocktails:
- A classic whiskey sour with a touch of cinnamon provides a delightful contrast.
Non-Alcoholic:
- Sparkling water infused with apple slices and a cinnamon stick for a festive touch.
This Spiced Lentil and Vegetable Shepherd’s Pie is more than a comforting meal; it’s a celebration of bold flavors and wholesome ingredients. Whether you’re serving it for a cozy family dinner or a festive occasion, this recipe is sure to impress!
