Lentil Shepherd's Pie

🛒 Ingredients

• Brown/Green Lentils (cooked) 75 g · 105 kcal
• Vegetable Broth 150 g · 15 kcal
• Carrot (diced) 50 g · 20 kcal
• Celery (diced) 25 g · 4 kcal
• Onion (diced) 50 g · 20 kcal
• Garlic (minced) 5 g · 7 kcal
• Tomato Paste 15 g · 15 kcal
• Dried Thyme 1 g · 1 kcal
• Dried Rosemary 1 g · 1 kcal
• Potatoes (peeled, cubed) 200 g · 154 kcal
• Unsweetened Oat Milk 30 g · 15 kcal
• Olive Oil 10 g · 88 kcal
• Nutritional Yeast 5 g · 20 kcal

👨‍🍳 Instructions

1. Peel and cube potatoes, then boil them in lightly salted water until tender. Drain well and mash with unsweetened oat milk, a splash of olive oil, and salt until smooth and creamy. Set aside.
2. In an oven-safe dish or large skillet, heat olive oil over medium heat. Add diced onion, carrot, and celery; cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Stir in tomato paste, dried thyme, and rosemary; cook for 1-2 minutes. Add cooked lentils and vegetable broth, bringing to a simmer. Cook for 5-10 minutes, allowing the sauce to thicken slightly, then season with salt and pepper to taste.
4. Remove the lentil mixture from heat and evenly spread the mashed potatoes over the base. Use a fork to create attractive ridges on top for texture and even browning.
5. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. Let it rest for a few minutes before serving.