This classic shepherd’s pie recipe to warm your bones on a chilly night! It is
Smoky Sweet Filling Comforting Warm Hearty
Not only does it make for a satisfying dinner, but it keeps well for leftovers too. If you are craving a hot meal this is the recipe for you! It will leave you wanting another serving, because the flavors just. don’t. quit.
The lentils, mushrooms, peas, and carrots are what keeps your stomach full and happy, but the spices are what really bring it to life. Rosemary, thyme, and smoked paprika bring in warm, smoky, earthy flavors that will make your tastebuds melt. And the mashed potato crust is crispy on top, and fluffy underneath – my favorite part!
- Make It Vegan: Use vegan parmesan and worcestershire sauce.
- Quick Tip: Make the lentils ahead of time by boiling 1 cup of lentils with 2 cups of vegetable broth for about 20 minutes. They should keep well in an airtight container in the fridge for up to one week.
- Have Meat-Lovers In Your House? Cook up 1 pound of ground beef and sprinkle it over half of the filling before adding the mashed potatoes.
- For The Filling:
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 4 medium carrots, chopped
- 2 cups of chopped mushrooms
- 4 garlic cloves, diced
- 1 cup cooked lentils
- 1 cup vegetable broth
- 2 tablespoons flour
- 2 tablespoons worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons coconut sugar, (or sweetener of choice)
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ cup frozen corn
- 1 cup frozen peas
- For The Mashed Potatoes:
- 6 large russet Potatoes
- ½ cup unsweetened, plain almond milk, (or milk of choice)
- ¼ cup olive oil
- 1 teaspoon sea salt
- 1½ cups shredded parmesan cheese
- Preheat oven to 350 degrees.
- Place a large pot of water over medium high heat. Wash and peel the potatoes and chop them into quarters. Put the potatoes in the pot of water to boil while you make the filling for the shepherd's pie. Boil for for about 25 minutes, or until tender when pierced with a fork.
- While the potatoes are boiling away, heat the 2 tablespoons of olive oil in a large skillet over medium high heat. Add the onion, carrots, mushrooms, and garlic and sauté until the carrots are tender and the onions are translucent and beginning to brown. Add in the flour and stir to coat everything, making sure there are no clumps. Then pour in the vegetable broth, worcestershire sauce, tomato paste, sugar, rosemary, thyme, and salt. cook just until the mixture reaches a simmer, and then remove from heat. Stir in the lentils and then set aside the mixture to make the mashed potatoes.
- Once the potatoes are done cooking, drain off the water. In a large bowl, add the potatoes, milk, olive oil, sea salt, and parmesan. Using a stand mixer or a hand- held mixer, beat the potato mixture until it becomes smooth and fluffy and the ingredients are well incorporated.
- In a 9 inch by 13 inch casserole pan, assemble the shepherd's pie. First, add in the filling mixture and smooth out in an even layer over the bottom of the pan. Next, add a layer of frozen peas and corn. Finally, put the mashed potatoes on top and smooth them out over the casserole with a spatula.
- Bake the shepherd's pie in the oven for roughly 40 minutes or until the tops of the potatoes are beginning to get brown and crispy. Let cool for a few minutes before serving- it will be hot!