Roasted Vegetable & Lentil Shepherd’s Pie
This vegetarian twist on a classic comfort dish layers savory lentils and roasted autumn vegetables beneath a buttery, golden crust of mashed potatoes. Hearty, nourishing, and deeply satisfying, it proves that a shepherd’s pie can feel traditional without meat. Ideal for a cozy holiday table or as a make-ahead dish for entertaining, it delivers both warmth and elegance in every bite.
Directions
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Prepare the lentils: In a saucepan, simmer lentils in vegetable broth until tender but not mushy, about 20–25 minutes. Drain any excess liquid and set aside.
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Roast the vegetables: Preheat oven to 400°F. Toss carrots, celery, parsnips, and other root vegetables with a little olive oil, salt, and pepper. Roast for 20 minutes until just fork tender.
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Make the filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened. Stir in tomato paste, thyme, rosemary, and roasted vegetables. Add cooked lentils, diced tomatoes, and Worcestershire sauce. Simmer 10 minutes, adjusting seasoning with salt and pepper.
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Prepare the mashed potatoes: Boil potatoes in salted water until tender, about 20 minutes. Drain well, then mash with butter and milk until smooth and fluffy. Season with salt and pepper.
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Assemble the pie: Spread lentil-vegetable filling evenly into a greased baking dish. Spoon mashed potatoes on top, smoothing with a spatula. For texture, use a fork to make ridges across the surface. For an elegant presentation, use a piping bag with star tip to pipe swirls of mashed potatoes on top.
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Bake: Reduce oven to 375°F. Bake for 25–30 minutes, until potatoes are golden and the filling is bubbling around the edges.
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Serve: Let rest 5 minutes before serving. Garnish with parsley, if desired.
From Shawnie's class “Vegetarian Thanksgiving”
