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Garden Shepherd’s Pie with Lentils & Root Vegetables

Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Filling

  • 1 tbsp olive oil 15 mL
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 parsnip or turnip, diced
  • 1 cup cooked lentils 200 g; brown or green
  • 1 tbsp tomato paste 15 g
  • 1 cup Golden Garden Vegetable Broth 240 mL
  • 1 tsp fresh thyme or rosemary, chopped
  • ½ tsp smoked paprika
  • Salt and pepper, to taste

For the Topping

  • 2 lb potatoes, peeled and cubed 900 g
  • 3 tbsp butter or olive oil 45 g
  • ¼ cup milk or coconut milk 60 mL
  • Salt and pepper, to taste
  • Optional: ¼ cup grated cheese or nutritional yeast 25 g

Instructions
 

Prepare the Topping

  • Boil potatoes in salted water until tender, about 15 minutes .
  • Drain and mash with butter, milk, salt, and pepper until smooth.

Make the Filling

  • Preheat oven to 400°F (200°C) .
  • Heat olive oil in a skillet. Add onion, garlic, and carrots; sauté 5 minutes .
  • Add parsnip, lentils, tomato paste, broth, herbs, paprika, salt, and pepper.
  • Simmer 10–12 minutes , until thickened.

Assemble

  • Spread filling evenly in a baking dish.
  • Spoon mashed potatoes on top and smooth with a spatula.
  • Use a fork to create texture on the surface.
  • Optional: sprinkle with cheese or nutritional yeast.

Bake

  • Bake 20–25 minutes , until golden and bubbling at the edges.
  • Let rest 5 minutes before serving.