Easy Lentil Shepherd's Pie

  • 1 cup brown lentils (or green lentils)
  • 3-4 cups vegetable broth (or beef broth if not making vegetarian)
  • 2 teaspoons olive oil
  • 1/2 cup onion (chopped)
  • 1 cup chopped mushrooms (about 4 oz)
  • 1 carrot (chopped)
  • 1 rib celery (chopped)
  • 1/2 cup frozen peas (defrosted)
  • 1/2 tablespoon flour
  • 3 tablespoons red wine
  • 2 teaspoons Worcestershire sauce ((use vegetarian Worcestershire sauce if desired))
  • 3 tablespoons tomato paste
  • 2 tablespoons parsley (chopped)
  • salt & pepper to taste
  • 2 1/2 cups prepared mashed potatoes
  1. Preheat oven to 400°F.
  2. Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.
  3. Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.
  4. Add lentils (and their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more broth as needed to create a sauce. Stir in parsley and season with salt & pepper to taste.
  5. Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.