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Budget Lentil Shepherd’s Pie

Easy Budget Lentil Shepherd’s Pie That Feels Like Home Cooking

A comforting Budget Lentil Shepherd’s Pie that’s kind to both wallet and time, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentil Filling
  • 1 cup Brown or green lentils the hearty base that soaks up all the rich, savory flavors
  • 2 medium Carrots diced small to add natural sweetness and texture
  • 1 medium Onion finely chopped to build a deep, aromatic foundation
  • 2 stalks Celery chopped for a subtle crunch and freshness
  • 2 cloves Garlic minced to brighten and enhance the savory notes
  • 2 tablespoons Tomato paste adds tangy depth and a lovely color to the filling
  • 2 cups Vegetable broth use low-sodium for control over saltiness
  • 1 tablespoon Worcestershire sauce optional but boosts umami richness
For the Mashed Potato Topping
  • 4 medium Russet potatoes yield fluffy, creamy mashed potatoes
  • 1/2 cup Milk or plant-based milk warms the mash and gives a smooth texture
  • 2 tablespoons Butter or olive oil enriches the potatoes with flavor
  • to taste Salt simple seasoning
  • to taste Pepper simple seasoning

Equipment

  • Baking dish
  • Stovetop pot
  • Mixing bowl

Method
 

How to Make
  1. Preheat oven to 400°F (200°C) to achieve a crisp, golden top while you simmer the lentils and prepare the creamy potato layer beneath.
  2. For the Lentil Filling: Sauté diced onion, carrots, and celery in olive oil over medium heat for 5 minutes until softened.
  3. Stir in minced garlic and tomato paste, cooking another minute until fragrant.
  4. Add lentils, vegetable broth, and Worcestershire sauce; bring to a boil and simmer for 20–25 minutes until lentils are tender.
  5. For the Mashed Potato Topping: Boil potatoes in salted water for 15 minutes until fork-tender; drain and mash with warm milk and butter until creamy.
  6. Spread lentil filling in a 9×9-inch baking dish, top with mashed potatoes, and create ridges with a fork.
  7. Bake at 400°F (200°C) for 20 minutes, then broil 2–3 minutes until potato peaks are golden-brown.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

For a fresh pop of color, sprinkle with chopped parsley before serving.

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