French Lentil Shepherd’s Pie

Shepherd’s pie dates back to the 19th century when potatoes became popular in England. This dish, traditionally made with minced leftover meat and topped with mashed potatoes, became a staple food for the English, Scottish, and Irish.

With lentils and whichever veggies you have on hand, this shepherd’s pie could very easily become a go-to option in your home.

French Lentil Shepherd’s Pie

By Chef Katie Mae
 
Makes twelve 3x3-inch pieces | Ready in 45–60 minutes | Stores 1 week in fridge
 

FOR THE BOTTOM LAYER

• 1 cup French or green lentils
• 5 cups low-sodium vegetable broth or water
• 4 carrots, diced ½ cup water
• 1 yellow onion, diced
• 10 Crimini mushrooms, diced
• 1 cup broccoli, diced
• 1 tablespoon poultry seasoning
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic granules
• ½ teaspoon black pepper
• 1 cup frozen green peas, thawed

FOR THE TOP LAYER

• 8 medium Yukon gold potatoes
• ½ cup unsweetened, non-dairy milk
• ½ teaspoon black pepper
• ¼ cup cashews, ground (optional)

DIRECTIONS

1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.
2. In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 minutes.
3. Preheat oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.
4. While the starches are cooking, heat the carrots, onions and mushrooms in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to pan, add a little water. Once the onions are translucent, add the broccoli and green peas, and turn off the heat.
5. After the lentils have been cooking for about 20 minutes, stir in the herbs, garlic, black pepper. and veggies. The mixture will thicken as it continues to cook. Add the vegetable broth or water as needed, until the lentils are tender. Keep the mixture moist so it doesn’t become too dry in the oven.
6. Pour lentil-veggie mix into a 9x13 inch casserole pan.
7. Transfer the potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. If using cashews, grind them in a spice grinder and sprinkle powder over potato layer.
8. Bake for 15 minutes. Then let the casserole site for 5 to 10 minutes before serving.