Faux Shepherd’s Pie

Not a traditional Shepherd's Pie because it doesn't contain lamb, but incredible tasty and healthy with the substitution of red lentils, this Faux Shepherd's Pie is a true comfort food.

5 from 1 vote

Not your traditional Shepherd’s Pie because it doesn’t contain lamb, but incredibly tasty and healthy with the substitution of red lentils, this Faux Shepherd’s Pie is a true comfort food. Like a Shepherd’s pie, it is filled with vegetables and topped with creamy mashed potatoes.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Course

Cuisine: British

Servings: servings

Calories: 244kcal

Ingredients

2 ½ cups low sodium chicken broth divided (See Tip 1)
1 ½ Tablespoons Worcestershire sauce
2 teaspoons tomato paste
1 teaspoon Dijon mustard
¾ cup red lentils rinsed and drained
1 Tablespoon olive oil or unsalted butter
1 large onion chopped (about 2 cups)
2 cups diced carrots (about 3 large carrots)
1 Tablespoon Bisto
½ teaspoon salt
Freshly ground pepper to taste
2 cups frozen green peas
3 pounds russet potatoes peeled and sliced
1 Tablespoon Kosher salt
6 Tablespoons (¾ stick) unsalted butter
¾ cup milk
Freshly ground black pepper

Instructions

In a small bowl, combine 2 cups chicken broth, Worcestershire sauce, tomato paste and Dijon mustard; stir with whisk until well blended. Set aside.
Heat olive oil or butter in skillet over medium heat. Add onion and carrot; cook until tender, about 5 minutes. Add chicken broth mixture; cook over medium high heat until bubbly. Cover and continue cooking over medium low heat 25 minutes or until the onions and carrots are tender.
Add lentils; stir to combine. Cover and cook over medium low heat 15 minutes until lentils are tender.
Combine remaining ½ cup chicken broth with Bisto. Bring lentil mixture to a boil; add chicken broth mixture and cook over high heat, stirring constantly, until mixture is thickened. Add salt, pepper, and frozen green peas; stir to combine. Remove from heat and cool for 15 to 20 minutes.
Spoon into large casserole dish, or divide among smaller casserole dishes. Top lentil mixture with piped mashed potatoes. May be prepared in advance up to this point and refrigerated or frozen.
Bake at 375º F for 25 to 30 minutes, or until potatoes are lightly browned and mixture is bubbly. Yield: 10 to 12 servings.
For the Mashed Potatoes: Cook potatoes in salted water over medium heat until potatoes are fork tender, about 20 minutes. Drain well. Return to pan; add butter, pepper, and milk. Beat with electric mixer on high until smooth. Correct the seasonings.

Notes

To make this vegetarian, substitute vegetable broth for the chicken broth.

Nutrition