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Lentils.org

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Lentil Shepherd’s Pie

Prep Time: 40 Minutes

Total time: 1 Hours

Servings: 6

A perfect cold weather meal to satisfy the whole family.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 lb (1 kg) Yukon Gold potatoes, quartered

    1/4 cup (60 mL) butter

    1/4 cup (60 mL) milk

    salt and pepper

    canola oil, for cooking

    1 onion, chopped

    2 garlic cloves, crushed

    2 carrots, peeled and diced

    1 lb (454 g) ground lamb or beef

    1/3 cup (85 mL) dry red lentils

    1 cup (250 mL) beef or chicken stock

    1 tomato, chopped

    2 Tbsp (30 mL) ketchup

    1/2 cup (125 mL) green peas


Directions

  1. Preheat oven to 375°F. In a large pot, cover the potatoes with water and set over medium-high heat. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the potatoes are very tender. Drain and mash with the butter, milk, and salt and pepper to taste. Set aside.
  2. Heat a drizzle of oil in a large skillet pan over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the garlic, carrots, and lamb or beef and cook, breaking the meat up with a spoon, until it is cooked through and no longer pink.
  3. Add the lentils, stock, tomato, and ketchup, and bring to a simmer, stirring. Stir in the peas and pour into a 2-litre baking dish. Top with the mashed potatoes.
  4. Bake for 30 minutes, or until the potatoes are golden and the filling is bubbling around the edges.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 360
  • Total Fat 20 g
  • Saturated Fat 10 g
  • Cholesterol 55 mg
  • Carbohydrates 32 g
  • Dietary Fibre 5 g
  • Sugar 4 g
  • Protein 16 g
  • Sodium 380 mg
  • Potassium 682 mg
  • Folate 50 mcg