I’m not going to lie; this lentil-laden, full-of-peas, sweet potato-topped version of shepherd’s pie isn’t pretending to taste like the original. But what I will say is that at home we usually make two versions of every meal to accommodate both the meat-devouring guys and my mom and I.
But this isn’t one of them.
So while tofu stir-fry usually becomes chicken stir fry and black bean burgers become beef burgers, this lentil shepherd’s pie stays lentil shepherd’s pie. All that to say that this meal appeals to a large range of palates!
I have nothing at all against regular old white potatoes but I love how flavourful sweet potatoes are, and the extra vitamin A + C and fibre don’t hurt. So I usually make my mashed potatoes with about a 50/50 split. Similarly, corn has some good things going for it but the nutritional profile of peas just makes corn look pretty feeble in comparison (hello extra protein, fibre and iron!) so I always throw some in. Even if you prefer a meat-based pie, those are little changes that can still be made!
There are two things I love about this dish other than the fact that my whole family eats it:
1. It can be made in advance, stored in the fridge and popped into the oven when dinner rolls around.
2. It freezes well! I love baking a full pan’s worth and then stashing individual portions in the freezer for busy nights during the school year.
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1 cup green lentils
- 6 cups potatoes, sliced into 1 inch thick half moons
- 1/2 tsp salt
- 2 tbsp butter
- 1/4 cup milk of choice
- 10 oz can of creamed style corn
- 1 cup frozen peas, thawed or not
- 1 cup frozen corn kernels, thawed or not
- paprika, for sprinkling (optional)
For the Lentils:
– Heat 1 tbsp of olive oil in a saucepan over medium heat.
– Add onion and garlic and sauté until onion becomes translucent, about 5 minutes.
– Add vegetable broth and green lentils and bring to a boil.
– Reduce to a simmer until all liquid has absorbed and lentils are tender, about 35 minutes.
For the Potatoes:
– Bring a big pot of salted water to a boil. Add potatoes and let boil for about 15 minutes, or until fork-tender.
– Drain and return to pot. Then add salt, butter and milk and mash until smooth.
Assembly and Cooking:
– Preheat oven to 350 F.
– Place the lentils in a 9 x 9 inch glass baking dish or similar sized casserole.
– Cover with can of creamed corn. Mix the peas and corn and place those on top.
– Spread the mashed potatoes over the top and sprinkle with paprika (optional)
– Cook for about 25 minutes, until heated through.
(This may take longer if it’s been sitting in the fridge or if your peas and corn were added frozen)