CentMenu / Dinner · Lunch
Lentil shepherd’s pie
Lentils and vegetables sit under a fluffy potato topping in this meat-free bake.
Ingredients
4 servings · US + metric
- 1.59 lb (720 g) cooked lentils
- 2.65 lb (1.2 kg) potatoes
- 2 carrots
- 1 onion
- 7.05 oz (200 g) frozen peas
- 10.58 oz (300 g) passata
- 2 tbsp (30 ml) sunflower oil
- 0.63 cup (150 ml) soy drink
- 1½ tsp (2 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Heat the oven to 400 °F (200 °C); peel and dice 2.65 lb (1.2 kg) potatoes, boil in water over medium heat for 20 minutes, drain and mash with 0.63 cup (150 ml) soy drink and 1 tbsp (15 ml) sunflower oil.
Dice 1 onion and 2 carrots; heat 1 tbsp (15 ml) sunflower oil in a skillet over medium heat and sauté for 6 minutes.
Drain and rinse 1.59 lb (720 g) cooked lentils; add with 7.05 oz (200 g) frozen peas, 10.58 oz (300 g) passata, 1½ tsp (2 g) dried thyme and ½ tsp (3 g) salt, then simmer over low heat for 10 minutes.
Spoon the lentil filling into a baking dish, spread the mash on top and bake for 20 minutes, until bubbling and lightly golden.