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Lentil Shepherd's Pie

Course Main Course
Total Time 1 hour 50 minutes
Servings 8 people

Ingredients

For the lentils

  • 1 teaspoon olive oil
  • 1/4 yellow onion, diced
  • 1/2 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup dry lentils, rinsed If using the instant pot, there is no need to soak them.
  • 1 cup water

For the potatoes

  • 3 pounds russet potatoes, peeled and diced
  • 1 1/2 cups vegetable broth
  • 1/4 tsp garlic powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese
  • 1/2 cup milk
  • 1 tablespoon butter

For the filling

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon, each thyme, oregano, salt, and paprika
  • pepper to taste
  • 1 cup frozen carrots
  • 2 large celery stalks, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 1 cup vegetable broth
  • 1 cup frozen peas

Instructions

Make the lentils

  1. Sauté the olive oil, onion, and garlic in the Instant Pot or in a pan until the onion is translucent. 

  2. Add in the salt, water, and lentils. Cook in the Instant Pot on high pressure for 10 minutes. [Check lentil bag for stovetop directions, which may require soaking overnight.]

  3. When lentils are done, put them in a small bowl to cool. Rinse out the Instant Pot for the mashed potatoes.

Prepare the mashed potatoes

  1. Add the potatoes, broth, garlic, and salt to the Instant Pot.

  2. Cook on high pressure for 7 minutes.

  3. Remove inner pot and whisk together with cream cheese, milk, and butter. 

Prepare filling

  1. In a large saute pan over medium heat stir together the olive oil, onion, garlic, and spices. Cook covered for 5-7 minutes on medium heat, or until the onion is transclucent and fragrant.

  2. Add in the carrots and celery, cooking again for 5 minutes OR until the carrots are tender.

  3. Add in the tomato paste and flour. Stir thoroughly to coat the vegetables and brown for roughly 2 minutes.

  4. Add in the broth slowly and bring to a simmer. Stir until thickened to a gravy consistency.

  5. Add in the peas and the lentils, stirring on low heat for 5 minutes.

Assemble and bake

  1. Preheat the oven to 400F.

  2. Spread the filling into a casserole dish. [9x13 is the largest I would go.]

  3. Top with mashed potatoes and spread to an even layer.

  4. Cook for 15 minutes.

  5. Broil until potatoes are browned, watching closely.

  6. Serve warm and enjoy!

Recipe Notes