Lentil Shepherd's Pie Recipe - The Washington Post

Posted by Tobi Tarwater on Saturday, August 3, 2024
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This deep dish of comfort food uses a combination of earthy lentils and mushrooms, cooked with a good dose of red wine. Feel free to substitute a cauliflower, parsnip or sweet potato puree for the mashed topping here.

The assembled pie can be refrigerated for up to 3 days before baking.

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Ingredients

measuring cup

Servings: 6-8

Directions

  • Step 1

    Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion, carrot and celery; cook until the vegetables soften, 3 to 5 minutes. Add the mushrooms and zucchini; cook until the mushrooms wilt and soften and the onion is translucent, 3 to 4 minutes. Sprinkle in the 1/2 teaspoon of salt.

  • Step 2

    Stir in the garlic, thyme, rosemary, oregano and red wine; cook for 1 minute, then add the lentils and broth. Cook, uncovered, until the lentils are al dente (firm and just tender), adding more broth as needed, 25 to 35 minutes. Finish with the red wine vinegar, pepper and another pinch of rosemary, if desired. Taste, and add more salt as needed.

  • Step 3

    Preheat the oven to 375 degrees. Spread the lentil mixture across the bottom of an oven-safe casserole dish. If the mixture seems too dry, add a splash of broth to moisten it. Sprinkle an even layer of corn over the lentil mixture. Carefully smooth the mashed potatoes across the top.

  • Step 4

    Cover loosely with aluminum foil; bake for 30 minutes or until heated through; you should be able to see a bit of the liquid gently bubbling from underneath. Serve warm.

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    Nutritional Facts

    Per serving (based on 8)

    • Calories

      240

    • Fat

      5 g

    • Saturated Fat

      2 g

    • Carbohydrates

      39 g

    • Sodium

      190 mg

    • Protein

      9 g

    • Fiber

      7 g

    • Sugar

      7 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family," by Andrea Duclos (The Experiment, 2015).

    Tested by Joe Yonan.

    Published February 14, 2016

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