Name: Lentil Shepherd’s Pie with Olive Oil Mashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cubed; 0.33 cup Extra virgin olive oil; 1 cup Dry brown or green lentils, rinsed; 2.5 cups Vegetable broth; 1 medium Yellow onion, finely diced; 2 medium Carrots, diced; 3 cloves Garlic cloves, minced; 2 tbsp Tomato paste; 1 cup Frozen peas; 1 tsp Fresh thyme, chopped

"This elevated plant-based classic swaps heavy cream and butter for heart-healthy extra virgin olive oil and nutrient-dense lentils. A rich, savory vegetable gravy forms the base of this comforting dish, topped with a golden, crispy-edged potato crust."

1 Ingredients

Qty	Item
2 lbs 900 g	Yukon Gold potatoes, peeled and cubed
0.33 cup 80 ml	Extra virgin olive oil
1 cup 200 g	Dry brown or green lentils, rinsed
2.5 cups 600 ml	Vegetable broth
1 medium 150 g	Yellow onion, finely diced
2 medium 120 g	Carrots, diced
3 cloves 9 g	Garlic cloves, minced
2 tbsp 30 ml	Tomato paste
1 cup 150 g	Frozen peas
1 tsp 1 g	Fresh thyme, chopped

2 Instructions

Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain, reserving 1/4 cup of the cooking water.

Mash the potatoes while hot, slowly drizzling in the olive oil and the reserved potato water until smooth and creamy. Season with salt and pepper to taste; set aside.

While potatoes boil, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Sauté onion and carrots for 5-7 minutes until softened.

Stir in the garlic, tomato paste, and thyme. Cook for 1-2 minutes until fragrant.

Add the lentils and vegetable broth. Bring to a simmer, cover, and cook for 20-25 minutes until lentils are tender and most liquid is absorbed.

Stir in the frozen peas and adjust seasoning with salt and pepper. Preheat your oven broiler.

Spread the mashed potatoes evenly over the lentil mixture. Use a fork to create decorative ridges on the surface.

Place under the broiler for 3-5 minutes, or until the potato peaks are golden brown and crispy. Serve hot.

·
Use Yukon Gold potatoes for the naturally creamiest texture without needing dairy.
·
For a deeper flavor, add a splash of balsamic vinegar or red wine to the lentils while simmering.
·
Ensure the lentil mixture isn't too runny before adding the potatoes; if it is, simmer uncovered for an extra 5 minutes.
·
Using a fork to create peaks on the potatoes increases the surface area for maximum crispiness.

? Frequently Asked Questions

Can I use canned lentils for this recipe?

Yes, you can use two 15-ounce cans of cooked lentils. Simply reduce the broth to 1/2 cup and simmer for only 10 minutes to combine flavors.

Is this recipe freezer-friendly?

Absolutely. Assemble the pie, let it cool completely, and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes.

Can I substitute the olive oil?

While the olive oil provides a specific Mediterranean flavor profile, you can use vegan butter or avocado oil if preferred.

What is the best way to reheat leftovers?

Reheat in the oven at 350°F to maintain the crispiness of the potato topping, or in the microwave for a quick meal.

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