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Here are the key ingredients you need for this dish: - 1 cup green or brown lentils, rinsed and drained - 2 cups vegetable broth - 1 large onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 2 tablespoons tomato paste - 1 cup frozen peas - 4 medium-sized potatoes, peeled and cubed - 1/4 cup milk (or plant-based milk) - 2 tablespoons butter (or olive oil for vegan option) - Salt and pepper to taste - Fresh parsley for garnish (optional) These ingredients come together to create a hearty meal that warms you inside. You can add a few garnishes to enhance the look and taste: - Fresh parsley, chopped - A sprinkle of paprika - A drizzle of olive oil These garnishes add color and flavor to your shepherd's pie. They also make it more appealing on the plate. You might want to switch some ingredients based on what you have: - Use red lentils for a quicker cooking time. - Swap vegetable broth for water in a pinch. - Try sweet potatoes instead of regular potatoes for a twist. - Replace butter with coconut oil for a dairy-free option. These substitutions keep the dish tasty while catering to your needs. You can find the full recipe to explore more on how to prepare this delightful meal! First, cook the lentils. In a medium pot, place 1 cup of lentils and 2 cups of vegetable broth. Bring this mix to a boil. Then, reduce the heat and let it simmer for 20-25 minutes until tender. Once cooked, drain the lentils and set them aside. Next, prepare the vegetables. In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté the veggies for 5-7 minutes until they turn soft. Now, add the garlic and spices. Stir in 3 minced garlic cloves, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Cook for another minute until you smell the spices. Combine the lentils with the veggies. Mix the drained lentils into the skillet, along with 2 tablespoons of tomato paste and 1 cup of frozen peas. Season with salt and pepper to taste. Stir everything together and cook for 5 more minutes to let the flavors meld. While the lentil mix cooks, let's prepare the mashed potatoes. Boil 4 medium-sized cubed potatoes in salted water until they are tender, which takes about 15 minutes. Drain the potatoes and return them to the pot. Add 1/4 cup of milk (or plant-based milk) and 2 tablespoons of butter (or olive oil for a vegan option). Mash the potatoes until they are smooth. Season with salt and pepper to taste. Preheat your oven to 400°F (200°C). Grab a baking dish and spread the lentil mixture evenly across the bottom. Next, top the lentils with the creamy mashed potatoes. Use a spatula or fork to smooth out the potatoes. Bake the pie in the preheated oven for 25-30 minutes. Look for a lightly golden and crispy top. Let it cool for a few minutes after baking. If you want, garnish it with fresh parsley before serving. Enjoy your Easy Lentil Shepherd's Pie! For the full recipe, check the recipe section above. To get the best flavor in your lentil filling, use fresh herbs. I love adding thyme and smoked paprika. These spices give a warm, rich taste. Don't forget to sauté your veggies until they are soft. This step makes them sweet and tasty. Drain your lentils well after cooking. This keeps the filling from getting too wet. If you want more texture, try mixing in some chopped mushrooms or bell peppers. For creamy mashed potatoes, start with hot, boiled potatoes. This helps them mash easily. Use a potato masher or a ricer for the best texture. Add warm milk and melted butter or olive oil. This keeps the potatoes fluffy and smooth. Season with salt and pepper. For a twist, mix in some garlic or cheese for extra flavor. Presentation makes your dish shine. Serve the shepherd's pie in a fun dish. A cast-iron skillet gives a rustic look. Top with fresh parsley for a pop of color. You can also serve individual portions in ramekins. This makes it feel special. Pair the pie with a fresh salad for a balanced meal. Enjoy your delicious creation! {{image_2}} You can use various lentils in this dish. Brown and green lentils work best. They hold their shape and add a nice texture. Red lentils can be used, too; however, they cook faster and become softer. If you want a different flavor, try black lentils. They add a unique taste and look great. Feel free to add more veggies to your pie. Consider mushrooms for a meaty taste. Bell peppers add sweetness and color. You can also add zucchini for moisture. Spinach or kale can boost nutrition and flavor. Mix and match based on what you have at home or your favorite tastes. This recipe is easy to make vegan. Just swap the butter for olive oil. Use plant-based milk for the mashed potatoes. For gluten-free options, check the broth label. Some brands add gluten. Most vegetable broths are safe, just make sure. This way, everyone can enjoy this dish! For the full recipe, visit the recipe section. After you enjoy your Easy Lentil Shepherd's Pie, let it cool. Transfer any leftovers to an airtight container. This keeps the pie fresh. Store it in the fridge. It can last up to four days. Make sure to cover it well to avoid drying out. You can freeze the shepherd's pie for later. First, let it cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This will help prevent freezer burn. The pie will stay good for up to three months. To reheat, first, thaw the pie in the fridge overnight. You can also heat it directly from frozen. Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 30-40 minutes or until hot. For a crispy top, remove the foil for the last 10 minutes. Enjoy every bite! Easy Lentil Shepherd's Pie stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container to keep it safe from strong smells. To check if it's still good, look for any odd colors or smells. If everything seems fine, you can enjoy it again! Yes, you can make this dish ahead of time! Prepare the lentil filling and mashed potatoes separately. You can keep them in the fridge for up to 2 days. When you're ready to bake, just layer them in a dish and pop it in the oven. This makes it easy for busy days or gatherings. You can serve many things with this dish! A fresh salad goes great alongside it. Try a simple green salad with lemon dressing for a nice touch. You can also serve steamed veggies, like broccoli or green beans, for extra color and nutrients. If you want something warm, garlic bread pairs well too. Check out the Full Recipe for more ideas! This blog post covered how to make an easy lentil shepherd's pie. We explored the main ingredients and substitutes, followed by step-by-step instructions. Tips for the perfect dish and variations added extra creativity. Finally, we looked at storage and answered common questions. Creating this recipe is simple and fun. Enjoy your warm, tasty meal with friends or family. It’s a dish you can make again and again!

Easy Lentil Shepherd's Pie

Craving a cozy meal? Discover how to make Easy Lentil Shepherd's Pie, a flavorful and simple dish perfect for any weeknight dinner. Packed with hearty lentils, fresh veggies, and creamy mashed potatoes, this recipe is not only delicious but also easy to customize! Learn the step-by-step instructions and tips to elevate your cooking. Click through to explore this delightful recipe and enjoy comfort food at its best!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 cups vegetable broth

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

2 tablespoons tomato paste

1 cup frozen peas

4 medium-sized potatoes, peeled and cubed

1/4 cup milk (or plant-based milk)

2 tablespoons butter (or olive oil for vegan option)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Cook Lentils: In a medium pot, add lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until lentils are tender. Drain and set aside.

    Prepare Vegetables: In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until vegetables are soft.

      Add Garlic and Spices: Stir in the minced garlic, thyme, smoked paprika, and cook for another minute until fragrant.

        Combine Lentils: Mix the cooked lentils into the skillet with the vegetables. Add the tomato paste and frozen peas, and season with salt and pepper to taste. Stir well and cook for another 5 minutes, allowing the flavors to meld.

          Prepare Mashed Potatoes: While the lentil mixture is cooking, boil the diced potatoes in salted water until tender (about 15 minutes). Drain and return to the pot. Add the milk and butter (or olive oil), then mash until smooth. Season with salt and pepper to taste.

            Assemble Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly across the bottom. Top with the creamy mashed potatoes, smoothing it out with a spatula or fork.

              Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the top is lightly golden and crispy.

                Serve: Remove from the oven, let it cool for a few minutes, then garnish with freshly chopped parsley if desired. Serve warm.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6