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Wild Forest Shepherd's Pie is an innovative take on the beloved traditional dish, offering a comforting and nutrient-rich option for those who prefer plant-based meals. This vegetarian variation replaces the classic meat filling with a hearty combination of lentils and seasonal vegetables, creating a dish that is both satisfying and bursting with flavor. Topped with a creamy layer of mashed potatoes, this shepherd’s pie is not only a delicious addition to family dinners but also a wholesome choice for gatherings, showcasing how adaptable and flavorful vegetarian cuisine can be.

Hearty Lentil and Vegetable Shepherd’s Pie

Discover the wholesome delight of Wild Forest Shepherd's Pie, a plant-based twist on the classic comfort food. This nutritious recipe features a savory filling of lentils and seasonal vegetables, topped with creamy mashed potatoes for a satisfying experience. Packed with protein, fiber, and essential vitamins, this dish makes for a perfect family dinner or cozy gathering. Embrace the rich flavors of this vegetarian favorite that promises to please both vegetarians and meat-lovers alike.
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Ingredients
  

For the Lentil and Vegetable Filling:

1 cup green or brown lentils, rinsed and drained

2 cups vegetable broth

2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, minced

2 carrots, diced

2 stalks celery, diced

1 cup mushrooms, chopped

1 cup frozen peas

2 tablespoons tomato paste

1 tablespoon soy sauce or tamari

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

For the Mashed Potato Topping:

4 large potatoes, peeled and chopped

1/4 cup milk (or plant-based alternative)

3 tablespoons butter (or vegan butter)

Salt and pepper to taste

1/4 teaspoon paprika (optional, for added flavor)

Instructions
 

Cook the Lentils:

    - In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils are tender. Drain any excess liquid and set aside.

      Sauté the Vegetables:

        - In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until fragrant and translucent, about 3-4 minutes.

          - Add the diced carrots and celery, cooking for another 5 minutes until they soften. Then, add the chopped mushrooms and continue to cook for an additional 5 minutes.

            Combine Filling Ingredients:

              - Stir in the cooked lentils, frozen peas, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Mix well and allow to simmer for a few minutes so the flavors meld together. Remove from heat and set aside.

                Prepare the Mashed Potatoes:

                  - Boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.

                    - Add milk, butter, and season with salt, pepper, and paprika (if using). Mash until creamy and smooth.

                      Assemble the Shepherd’s Pie:

                        - Preheat your oven to 400°F (200°C). Spread the lentil and vegetable filling evenly in the bottom of a 2-quart baking dish.

                          - Top with the mashed potatoes, using a spatula to spread it out evenly and creating peaks for a crispy top.

                            Bake:

                              - Place the assembled shepherd’s pie in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.

                                Garnish and Serve:

                                  - Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your hearty, comforting meal!

                                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings