Numeric amounts are based on 6 servings; text such as “to taste” stays the same.
Brown lentils make a sturdy filling for this baked shepherd's pie, with carrots, peas, and a tomato-rich gravy under mashed potatoes. Use a baking dish around 9 inches square. The lentils simmer while the potatoes cook, so both layers are ready at about the same time.
Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup brown or green lentils, rinsed
4 cups vegetable broth or water
2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 tablespoon soy sauce
1 cup frozen peas
3 tablespoons butter
1/3 cup milk
1/2 teaspoon fine salt, plus more to taste
1 cup grated sharp cheddar
Directions
Heat the oven to 400°F. Put the potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 15 to 18 minutes, until tender.
In a second saucepan, combine the lentils and broth. Bring to a boil, reduce the heat, and simmer uncovered for 25 to 30 minutes, until tender but holding their shape. Drain any excess liquid.
Meanwhile, warm the olive oil in a skillet over medium heat. Add the onion and carrots and cook for 6 minutes. Stir in the tomato paste and thyme and cook for 1 minute.
Add the cooked lentils, soy sauce, and peas. Stir and simmer for 3 minutes. Taste and season with salt. Spoon the filling into a 9-inch baking dish.
Drain the potatoes and return them to the pan. Mash with the butter, milk, and 1/2 teaspoon salt. Fold in half of the cheddar.
Spread the potatoes over the lentil mixture. Rake the top with a fork, sprinkle with the remaining cheddar, and bake for 20 to 25 minutes, until the edges bubble and the topping has golden spots. Rest for 10 minutes before serving.
Recipe notes
Variations
Replace peas with thawed corn or chopped green beans. Use vegetable stock instead of broth if needed, and adjust salt after tasting. The filling can be made the day before; chill it promptly and assemble the pie before baking.
Storage and reheating
Cool leftovers promptly, cover, and refrigerate for up to 3 to 4 days. Reheat portions in a covered oven-safe dish until steaming in the center. The assembled pie can be frozen before baking; thaw it in the refrigerator before heating.
Brown lentils make a sturdy filling for this baked shepherd's pie, with carrots, peas, and a tomato-rich gravy under mashed potatoes. Use a baking dish around 9 inches square. The lentils simmer while the potatoes cook, so both layers are ready at about the same time.
Serves: 6 Prep: 20 minutes Cook: 55 minutes
Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup brown or green lentils, rinsed
4 cups vegetable broth or water
2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 tablespoon soy sauce
1 cup frozen peas
3 tablespoons butter
1/3 cup milk
1/2 teaspoon fine salt, plus more to taste
1 cup grated sharp cheddar
Method
Heat the oven to 400°F. Put the potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 15 to 18 minutes, until tender.
In a second saucepan, combine the lentils and broth. Bring to a boil, reduce the heat, and simmer uncovered for 25 to 30 minutes, until tender but holding their shape. Drain any excess liquid.
Meanwhile, warm the olive oil in a skillet over medium heat. Add the onion and carrots and cook for 6 minutes. Stir in the tomato paste and thyme and cook for 1 minute.
Add the cooked lentils, soy sauce, and peas. Stir and simmer for 3 minutes. Taste and season with salt. Spoon the filling into a 9-inch baking dish.
Drain the potatoes and return them to the pan. Mash with the butter, milk, and 1/2 teaspoon salt. Fold in half of the cheddar.
Spread the potatoes over the lentil mixture. Rake the top with a fork, sprinkle with the remaining cheddar, and bake for 20 to 25 minutes, until the edges bubble and the topping has golden spots. Rest for 10 minutes before serving.
Variations
Replace peas with thawed corn or chopped green beans. Use vegetable stock instead of broth if needed, and adjust salt after tasting. The filling can be made the day before; chill it promptly and assemble the pie before baking.
Storage and reheating
Cool leftovers promptly, cover, and refrigerate for up to 3 to 4 days. Reheat portions in a covered oven-safe dish until steaming in the center. The assembled pie can be frozen before baking; thaw it in the refrigerator before heating.
Brown lentils make a sturdy filling for this baked shepherd's pie, with carrots, peas, and a tomato-rich gravy under mashed potatoes. Use a baking dish around 9 inches square. The lentils simmer while the potatoes cook, so both layers are ready at about the same time.
Serves: 6 Prep: 20 minutes Cook: 55 minutes
Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup brown or green lentils, rinsed
4 cups vegetable broth or water
2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 tablespoon soy sauce
1 cup frozen peas
3 tablespoons butter
1/3 cup milk
1/2 teaspoon fine salt, plus more to taste
1 cup grated sharp cheddar
Method
Heat the oven to 400°F. Put the potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 15 to 18 minutes, until tender.
In a second saucepan, combine the lentils and broth. Bring to a boil, reduce the heat, and simmer uncovered for 25 to 30 minutes, until tender but holding their shape. Drain any excess liquid.
Meanwhile, warm the olive oil in a skillet over medium heat. Add the onion and carrots and cook for 6 minutes. Stir in the tomato paste and thyme and cook for 1 minute.
Add the cooked lentils, soy sauce, and peas. Stir and simmer for 3 minutes. Taste and season with salt. Spoon the filling into a 9-inch baking dish.
Drain the potatoes and return them to the pan. Mash with the butter, milk, and 1/2 teaspoon salt. Fold in half of the cheddar.
Spread the potatoes over the lentil mixture. Rake the top with a fork, sprinkle with the remaining cheddar, and bake for 20 to 25 minutes, until the edges bubble and the topping has golden spots. Rest for 10 minutes before serving.
Variations
Replace peas with thawed corn or chopped green beans. Use vegetable stock instead of broth if needed, and adjust salt after tasting. The filling can be made the day before; chill it promptly and assemble the pie before baking.
Storage and reheating
Cool leftovers promptly, cover, and refrigerate for up to 3 to 4 days. Reheat portions in a covered oven-safe dish until steaming in the center. The assembled pie can be frozen before baking; thaw it in the refrigerator before heating.
