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

Source: Better Homes and Gardens


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; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 25 mg cholesterol; 849 mg sodium. 1274 mg potassium; 51 g carbohydrates; 10 g fiber; 6 g sugar; 11 g protein; 0 g trans fatty acid; 3815 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 136 mcg folate; 0 mcg vitamin b12; 55 mg calcium; 4 mg iron;

Reviews (1)

2 Ratings
  • 5 star values: 0
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Rating: 2 stars
This is a 6 star recipe. I don't know how to change my star rating. We loved it ... I used Ponzu instead of soy sauce and used an Italian Blend of Frozen Veggies. Seasoned using an Italian, a Greek blend of herbs. Keeper Recipe.