Description
A hearty, plant-based Shepherd’s Pie featuring green lentils and vibrant spring vegetables like leeks and asparagus, topped with creamy mashed potatoes.
Ingredients
Scale
- 1.5 cups dried green or brown lentils
- 4 cups vegetable stock
- 2 large leeks, white and light green parts only
- 2 medium carrots, diced
- 1/2 lb asparagus, cut into 1-inch pieces
- 1 cup English peas
- 3 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 tbsp tomato paste
- 2 lbs Yukon Gold potatoes
- 1/2 cup milk of choice
- 3 tbsp olive oil or butter
Instructions
- Simmer lentils in vegetable stock until tender (20-25 mins).
- Boil and mash potatoes with milk and butter/oil.
- Sauté leeks, carrots, garlic, and herbs; stir in tomato paste, asparagus, and peas.
- Mix cooked lentils into the vegetable skillet.
- Transfer filling to a baking dish and top with mashed potatoes.
- Bake at 400°F for 25-30 minutes until golden.
Notes
High in fiber, excellent source of plant-based protein, packed with seasonal vitamins, and naturally gluten-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 340 kcal