Cozy, plant-powered comfort! This hearty Lentil and Carrot Shepherd’s Pie reimagines a classic with savory brown lentils, sweet carrots, and peas simmered in a rich, herby gravy.

Serves: 6
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely diced
• 2 large carrots, finely diced (1½ cups)
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 cup (200g) dried brown or green lentils, rinsed
• 3 cups (720ml) vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
• 1 bay leaf
• 1 tbsp Worcestershire sauce (vegan if needed)
• 1 cup frozen peas
• 1 tbsp cornstarch (optional, for thickening)
• Salt and black pepper, to taste
• 2 lbs (900g) starchy potatoes (e.g., Russet), peeled and cubed
• 4 tbsp butter (or vegan alternative)
• ¼ cup milk (or plant-based milk), warmed
• Salt and white pepper, to taste
• 2 tbsp grated Parmesan or nutritional yeast (optional)

Instructions

1. Cook Potatoes:
   • Place potatoes in a large pot of cold salted water. Bring to a boil; cook 15–20 minutes until tender. Drain, return to pot over low heat for 1 minute to dry. Mash until smooth.
   • Stir in butter, warm milk, salt, white pepper, and Parmesan/nutritional yeast (if using). Cover and set aside.
2. Prepare Filling:
   • Heat olive oil in a large oven-safe skillet/Dutch oven over medium heat. Add onion, carrots, and celery; cook 8–10 minutes until soft.
   • Add garlic; cook 1 minute until fragrant. Stir in lentils, broth, tomato paste, thyme, rosemary, bay leaf, and Worcestershire sauce.
   • Simmer covered on low heat 25–30 minutes, stirring occasionally, until lentils are tender. If too thin, mix cornstarch with 2 tbsp water; stir in and cook 2 minutes until thickened.
   • Discard bay leaf. Stir in peas. Season with salt and black pepper.
3. Assemble Pie:
   • Preheat oven to 400°F (200°C).
   • Spread filling in a 9×13-inch baking dish (or keep in oven-safe skillet). Spoon mashed potatoes evenly over top. Rough with a fork to create peaks.
4. Bake:
   • Bake 20–25 minutes until filling bubbles and potatoes are golden. For crispier top, broil 1–2 minutes (watch closely).
   • Rest 10 minutes before serving.