Lentil Shepherd's Pie
Our shepherd's pie recipe is made with our little healthy Pardina lentils that are so flavorful and satisfying. This lentil recipe entree is gluten free and can be a vegan pie if you leave out the cheese. Mega deliciousness is all we can say!
Brown lentils are becoming more and more popular and we seem to use them exclusively because of their extraordinary flavor and versatility. Typical shepherd’s pie recipes are filled with some kind of meat and yet, our guests are completely impressed when we serve our lentil recipe without the meat. Lentil recipes just have a way of warming our bellies and our hearts. In fact, they just might be the new comfort food, what do you think?
Our little brown lentils are doing their job in many ways, from filling and satisfying to providing excellent health benefits. Eating plant-based foods comes with a string of benefits: They're high in fiber and antioxidants and low in saturated fats and cholesterol. Lentils, the main ingredient in our lentil recipe, are inexpensive, filled with nutrients, and provide at least 15 percent of your daily recommended protein.
We know you are looking forward to getting some little brown lentils and make this recipe for family and friends right away. Super good, extremely delicious and, easy to make!
Lentil Shepherd's Pie
1 ½ cups Palouse Brand Brown Lentils
1 large onion, diced
3 garlic cloves, minced
4 cups vegetable stock
2 tsp. dried thyme
1 - 10 oz. bag frozen mixed veggies
2 cups shredded cheddar cheese or cashew cheese
3 lb. Yukon gold potatoes, mashed
4 tbsp. vegan butter
Salt and pepper to taste
Preheat oven to 425 degrees and lightly grease a 2-quart baking dish or 9x13 dish.
Prepare potatoes by placing in a large pot and cover potatoes with water. Bring to a boil, reduce heat to maintain a low boil, cover and cook for 20-30 minutes until a knife slides gently through. Drain and return to pot for mashing. Season with salt and pepper to taste and set aside.
In a large saucepan sauté onions and garlic in 1 tbsp. olive oil until slightly browned. Add a pinch of salt and pepper.
Add lentils to saucepan, veggie stock, thyme, and stir together. Bring to a low boil, cover and reduce heat to simmer. Continue cooking until lentils are tender, about 35 minutes. When cooking reaches 25 minutes, add the frozen veggies, stir and cover for the remaining 10 minutes.
Transfer the lentil mixture to the prepared baking dish and top with cheddar cheese or vegan substitute. Carefully top off with mashed potatoes, spreading across the entire dish and smooth down.
Bake for 15 minutes at 425 degrees until the potatoes are lightly browned.
Let cool and serve.
Do you really add the cheese in between the lentil and potato layers? The picture appears to have the cheese on top.
Palouse Brand on
Instead of freezing after cooking, we would recommend making it in two smaller containers and then freeze one for later.
Donna Lovins on
I made this today, it was delicious. However, there is only two people in our home. I wonder if I can freeze this in either individual servings or chunks of servings? I would like to limit waste even though my husband says he will be able to make it go away. Wonderful recipe.