Vegetarian Shepherd's Pie with Lentils, Mushrooms & Carrots

A hearty vegetarian shepherd’s pie bowl with lentils, mushrooms, carrots, peas, and thyme, served under creamy mashed potatoes. Ready in about 45 minutes for two.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Peel and quarter the potatoes; transfer to a small saucepan.

Step 3

Cover the potatoes with hot water (from the tap); bring to a boil over high heat.

Step 4

Peel the carrot, then trim off the ends; discard the peels and trimmings. Small dice the carrot (cut into 6-mm cubes) and transfer to a medium bowl.

Step 5

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces) and add to the carrot.

Step 6

Preheat a sauté pan over medium heat.

Step 7

Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the carrot and onion.

Step 8

Once the pan is hot, add 1/2 tbsp butter and swirl to coat the bottom.

Step 9

Add the carrot, onion, and garlic to the pan; season with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring frequently, until the vegetables are slightly softened, 2 to 3 minutes.

Step 10

Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Once done, drain the potatoes and return to the saucepan; cover to keep warm.

Step 11

Trim off and discard the stem ends of the mushrooms; small dice the mushrooms (cut into 6-mm cubes).

Step 12

Add the mushrooms to the pan; cook, stirring frequently, until slightly softened, 2 to 3 minutes.

Step 13

Rinse the lentils in a colander or strainer.

Step 14

Add the rinsed lentils and 350 ml (1 1/2 cups) broth to the pan; season with 1/2 tsp salt and 1/4 tsp black pepper. Bring the mixture to a boil, then reduce the heat to a simmer, cover with a lid, and cook until the lentils are just tender, 15 to 20 minutes.

Step 15

One by one, holding a sprig of thyme at its top, run your fingers down it to remove the leaves. Discard the sprigs and chop the leaves. Stir about 3/4 of the thyme into the lentil mixture and save the rest for garnishing.

Step 16

Once the lentils are tender, stir in the green peas.

Step 17

Add 2 tbsp butter, 60 ml (1/4 cup) broth, 1/4 tsp salt, and 1/8 tsp black pepper to the potatoes; mash with a potato masher until smooth.

Step 18

To serve, divide the lentil mixture between plates or bowls, top with the mashed potatoes, and sprinkle with the remaining thyme leaves. Enjoy!