Rating: 2 stars
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Brown lentils give this shepherd's pie a mild earthy flavor that pairs well with fresh mushrooms and onion.

Source: Better Homes and Gardens


Recipe Summary

50 mins
20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan bring 1 cup of the broth to boiling. Stir in lentils, rosemary, and thyme. Simmer, covered, 30 to 40 minutes or until tender. Drain any excess liquid.

  • Meanwhile, preheat oven to 375°F. In a covered 4-qt. Dutch oven cook potatoes and garlic in enough boiling water to cover 15 minutes or until potatoes are tender. Drain, reserving 1/2 cup of the cooking water. Coarsely mash potatoes. Beat in 3 Tbsp. of the butter and the salt. Stir in enough of the reserved cooking water to reach desired consistency.

  • In a large ovengoing skillet heat 1 Tbsp. of the butter over medium heat. Add mushrooms and onion; cook 10 minutes, stirring occasionally. Stir in peas and carrots. In a small bowl combine remaining 1 cup broth, soy sauce, cornstarch, and Worcestershire sauce; stir into mushroom mixture. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 1 minute more. Stir in cooked lentils.

  • Top vegetable mixture with mashed potatoes, spreading to edges. Dot with remaining 1 Tbsp. butter. Transfer skillet to oven. Bake 20 minutes or until potatoes start to brown.

Nutrition Facts

328 calories; fat 10g; cholesterol 25mg; saturated fat 6g; carbohydrates 51g; mono fat 3g; poly fat 1g; insoluble fiber 10g; sugars 6g; protein 11g; vitamin a 3815.5IU; vitamin c 24.3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 4.5mg; vitamin b6 0.5mg; folate 135.6mcg; sodium 849mg; potassium 1274mg; calcium 55mg; iron 3.5mg.