Indulge in comfort with our Lentil Shepherd's Pie. A warm twist on the classic, combining flavorful lentils for a truly satisfying culinary experience.
- 4 medium potatoes (about 850 g), peeled and cubed
- 10 ml (2 tsp) olive oil
- 1 clove garlic, finely chopped (or 5 ml / 1 tsp)
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 cups green lentils, cooked or 1 can (540 ml) lentils, rinsed and drained
- 1 can (14 oz / 398 ml) creamed corn
- 1 can (12 oz / 341 ml) corn kernels
- 125 ml (½ cup) milk
- 15 ml (1 tbsp) tamari or soy sauce (see note)
- A few drops of Tabasco (or other hot sauce)
- 5 ml (1 tsp) dried herbs, as desired
- 45 ml (3 tbsp) fresh parsley, finely chopped
- Pepper, to taste
Note: For a gluten-free version, use tamari sauce specially marked gluten-free.
- Preheat oven to 180°C (350°F).
- In a pot, bring water to a boil and cook potatoes until tender. Drain and mashed potato with milk. Season with pepper and set aside.
- In a saucepan, heat oil over medium heat. Sauté garlic, onion and carrots until tender, then add lentils, tamari sauce, Tabasco and herbs.
- Mix well and pour into an ovenproof dish.
- In a bowl, mix the creamed corn and corn kernels, then add this mixture to the lentil mixture. Cover with mashed potatoes and sprinkle with paprika.
- Bake for 30 to 40 minutes.
- To serve, add a little fresh parsley and enjoy!
You can prepare the shepherd's pie up to step 5 and store it in the refrigerator or freeze it to have a ready-made meal during the week! To do so, let the mixture cool, cover with plastic wrap and keep refrigerated. Keeps for 2 to 3 days. At mealtime, simply cook!