This is a modern spin on a classic dish. With lentils, green beans, and herbs like thyme and rosemary, this Vegetarian Shepherd’s Pie recipe not only provides the hearty meal you look for in a shepherd’s pie, but also has the greens that are so important to eat on a daily basis. It’s healthy dish the whole family can enjoy!
- Preheat oven to 400 degrees.
- In a large sauce pot, place the potatoes and cover with water. Bring pot to a soft boil and cover. Let cook for 20-30 minutes, or until potatoes are soft when poked with a knife or fork.
- Drain the potatoes, reserving about 1 cup of the water. Mash the potatoes with a fork or pastry cutter, then add butter. Add the reserved water to achieve desired texture for mashed potatoes. Season with salt and pepper and set aside.
- While the potatoes are boiling, place the lentils, vegetable stock, thyme, and rosemary in another sauce pot. Bring to a boil, then reduce the heat to simmer. Cook the lentils until tender and almost all the stock has been absorbed, about 30-40 minutes.
- Add the celery, carrots, green beans, and corn to the lentils and cook all together for about ten minutes, or until the vegetables are soft. Season with salt and pepper.
- In a lightly greased 9x9 baking dish, scoop in the lentil and vegetable mixture. Add the mashed potatoes on top and flatten.
- Place in the oven for about 10 minutes, or until the mashed potatoes become lightly golden brown.
- 2 pounds Yukon gold or Idaho potatoes, cut into quarters
- 3 tablespoons butter
- ¾ cups uncooked brown or green lentils, rinsed
- 2 cups vegetable stock
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup sliced green beans
- ½ cup corn kernels
- salt and pepper to taste