Well-Being//

Lentil Shepherd’s Pie

A vegetarian twist on a hearty favorite.

This vegan shepherd’s pie features nutty lentils, cooked with loads of hearty vegetables in a Dutch oven. Mashed rutabaga topping adds a beautiful golden hue and flavorful twist.

Lentil Shepherd’s Pie

Developed by McKenzie Hall

Servings: 7
Serving size: 1 cup (220 grams)
Prep time: 30 minutes
Cooking time: 90 minutes

Ingredients

  • [30 grams] 2 tablespoons (30 milliliters) olive oil
  • [30 grams] ¼ cup shallots, diced
  • [9 grams] 1 tablespoon garlic, minced
  • [180 grams] 1 cup green lentils, dry
  • [240 grams] 2 cups carrots, peeled and diced
  • [30 grams] ½ cup celery leaves, diced
  • [110 grams] 1 cup frozen peas
  • [5 grams] 2 tablespoons parsley, chopped
  • [2 grams] ½ teaspoon dried thyme
  • [1 gram] ¼ teaspoon ground black pepper
  • [960 grams] 4 cups (950 milliliters) low-sodium vegetable stock
  • [780 grams] 2 medium rutabagas, peeled and cut into 2-inch cubes
  • [4 grams] ½ teaspoon salt
  • [40 grams] 2 tablespoons cornstarch

Directions

  1. In a Dutch oven, heat olive oil over medium heat until hot. Add shallots and sauté about 2 minutes until translucent and lightly golden. Add garlic and sauté until fragrant, stirring frequently for about a minute. Add lentils, carrots, celery leaves, peas, parsley, thyme, black pepper and vegetable stock to the Dutch oven. Stir with a spoon to combine. Bring to a boil, cover, reduce heat to low and simmer for about 1 hour or until lentils are tender.
  2. While the lentil mixture is simmering, place rutabaga in a large saucepan and cover completely with cold water. Bring to a boil and cook for about 20 minutes until tender. Drain the rutabaga using a colander and return to the saucepan. Add salt and mash rutabaga with a vegetable masher until smooth. Set aside.
  3. In a small bowl, whisk cornstarch and about 4 tablespoons of lentil cooking liquid until completely combined. Add the cornstarch slurry to the lentils and boil for 2 to 3 minutes, stirring constantly, until the sauce thickens.
  4. Preheat oven to 400°F (205°C). Using a clean large spoon, scoop and spread mashed rutabagas on top of the cooked lentil mixture in the Dutch oven, creating a thin layer that completely covers the lentils. Place on middle oven rack and cook for about 30 minutes until lentil mixture is bubbling and mashed rutabagas are slightly crispy.

Nutrition Per Serving

CALORIES 218; TOTAL FAT 4g; SAT. FAT 1g; CHOL. 0mg; SODIUM 347mg; CARB. 37g; FIBER 11g; SUGARS 9g; PROTEIN 9g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in low-sodium vegetable stock not available.

Originally published at foodandnutrition.org

The Thrive Global Community welcomes voices from many spheres. We publish pieces written by outside contributors with a wide range of opinions, which don’t necessarily reflect our own. Learn more or join us as a community member!
Share your comments below. Please read our commenting guidelines before posting. If you have a concern about a comment, report it here.

You might also like...

Community//

One-Pot Garden Vegetable Chicken and Rice

by Brittany Chin Jones
Courtesy of 	Stefan Cristian Cioata / Getty Images
Well-Being//

5 Easy, Healthy Recipes to Warm You Up

by Ariane Resnick
Thanksgiving 2017 Photo
Community//

Let’s Make Thanksgiving Great Again…

by Lisa Ingrassia

Sign up for the Thrive Global newsletter

Will be used in accordance with our privacy policy.

Thrive Global
People look for retreats for themselves, in the country, by the coast, or in the hills . . . There is nowhere that a person can find a more peaceful and trouble-free retreat than in his own mind. . . . So constantly give yourself this retreat, and renew yourself.

- MARCUS AURELIUS

We use cookies on our site to give you the best experience possible. By continuing to browse the site, you agree to this use. For more information on how we use cookies, see our Privacy Policy.