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Lentil and Vegetable Shepherd’s Pie with Truffle Mashed Potatoes
Indulge in a savory twist on a classic with this hearty vegetarian Shepherd’s Pie featuring flavorful lentils, colorful veggies, and creamy truffle mashed potatoes!
Ingredients:
– 1 cup green lentils, cooked
– 1 onion, diced
– 2 carrots, diced
– 1 celery stalk, diced
– 1 red bell pepper, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp paprika
– 1 cup vegetable broth
– 2 tbsp tomato paste
– Salt and pepper to taste
– 4 cups mashed potatoes
– 1-2 tbsp truffle oil
– Fresh parsley, for garnish
Directions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion, carrots, celery, bell pepper, and garlic until softened.
3. Add cooked lentils, thyme, paprika, vegetable broth, and tomato paste. Simmer for 10-15 minutes.
4. Season with salt and pepper.
5. Transfer the lentil and vegetable mixture to a baking dish.
6. Spread the mashed potatoes over the top, creating a smooth layer.
7. Drizzle truffle oil over the mashed potatoes.
8. Bake for 25-30 minutes until the top is golden and bubbly.
9. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Calories: ~320 per serving | Servings: 6 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
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