Lentil Shepherd's Pie With Cheddar Mash

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Beans · vegetarian, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 cup dried brown lentils, rinsed
• 1 lb russet potatoes, peeled and cubed
• 2 oz shredded sharp cheddar cheese
• 1 1/2 tbsp salted butter
• 1/4 cup whole milk
• 1 1/2 cups vegetable broth
• 1 medium carrots, diced
• 1 medium yellow onion, diced
• 1 ribs celery, diced
• 1/2 cup frozen peas
• 1 tbsp tomato paste
• 3/4 tbsp olive oil
• 1/2 tbsp soy sauce
• 1 tsp dried thyme
• 2 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Boil the cubed potatoes in salted water 16 to 18 minutes until a fork passes through without pressure, then drain and let them steam dry for two minutes.
2. While they cook, heat the olive oil in a wide skillet and cook the onion, carrot, and celery 8 minutes until the onion is translucent and the carrot has softened at the edges.
3. Stir in the tomato paste and thyme and cook 90 seconds until the paste turns brick red and sticks to the pan.
4. Add the lentils, broth, and soy sauce, bring to a simmer, and cook uncovered 25 to 28 minutes until the lentils are tender but still hold their shape and the liquid has reduced to a thick gravy.
5. Mash the potatoes with the butter, warm milk, and half the cheddar until smooth, then season assertively with salt and pepper.
6. Fold the peas into the lentils, check the salt, and spread the mixture in an 8x8 baking dish.
7. Spoon the mash over the top, spread it to the edges to seal, and rough up the surface with a fork so it browns in peaks.
8. Scatter the remaining cheddar and bake at 400F for 15 minutes until the top is golden and the filling bubbles at the corners.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook