Lentil Shepherd’s Pie
This one’s a keeper!! I just found another easy and delicious recipe that’s sure to be a trusty favorite for years to come! My Mom recently found an amazing vegetarian cookbook called The Vegetarian Slow Cooker. It has tons of great recipes including this one for Lentil Shepherd’s Pie–definitely worth trying!
It could be made in the oven I’m sure, but I’m a sucker for crockpot recipes. To make cracked peppercorns, place peppercorns in a baggie and smash them with a rolling pin.
This recipe was adapted from Judith Finlayson’s Lentil Shepherd’s Pie recipe in The Vegetarian Slow Cooker. As always I added extra veggies–you can never have too many veggies, and I added parmesan cheese to the potato topping. I also added the Worchester sauce and paprika. Be sure to use vegetarian Worchestershire sauce as the regular stuff has anchovies in it.
I hope you like it!
Makes approximately 6 servings.
Here’s what you’ll need:
1 tbsp oil
2 onions, chopped
2 stalks celery, thinly sliced
1 2/3 cup carrots, diced
1/2 cup corn
1/2 cup peas
1/2 tsp thyme
1/2 tsp cracked black peppercorns
1/4 tsp paprika
Shake of Vegetarian Worchestershire sauce
1 1/2 cups brown or green lentils, rinsed
1 28 oz can diced tomatoes
1 1/2 cups vegetable broth (unsalted)
1 cup water
4 cups mashed potatoes (approx 6 medium)
1 cup dry bread crumbs
2 tbsp butter (optional)
Splash of milk (optional)
Parmesan cheese to taste (optional)