Autumn Harvest Shepherd's Pie with Lentil Crust
This hearty and flavorful shepherd's pie is a perfect way to use up leftover lentils and beans. The lentil crust is a delicious and nutritious alternative to traditional mashed potatoes, and the filling is packed with vegetables and protein. This dish is sure to become a favorite in your home.
Shepherd's pie is a classic comfort food that is typically made with a ground meat filling and a mashed potato topping. This recipe takes a healthier twist on the traditional dish by using lentils and beans for the filling and a lentil crust for the topping. The result is a delicious and nutritious meal that is sure to satisfy. Lentils are a great source of protein, fiber, and iron, and they are also relatively inexpensive. Beans are also a good source of protein and fiber, and they are also a good source of vitamins and minerals. The lentil crust is a great way to add extra protein and fiber to this dish, and it is also a delicious and unique way to top a shepherd's pie. This recipe is easy to make and can be tailored to your own taste preferences. You can add more or less vegetables to the filling, and you can also use different types of beans. You can also adjust the seasoning to your liking. This dish is a great way to use up leftover lentils and beans, and it is also a great way to get a healthy and delicious meal on the table.
Autumn Harvest Shepherd's Pie with Lentil Crust Autumn Harvest Shepherd's Pie with Lentil Crust Autumn Harvest Shepherd's Pie with Lentil Crust Autumn Harvest Shepherd's Pie with Lentil Crust
Prep time: 20 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup brown lentils
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook lentils according to package directions.
  3. While lentils are cooking, heat 1 tablespoon oil in a large pot or Dutch oven over medium heat.
  4. Add onion, carrots, and celery and cook until softened, about 5 minutes.
  5. Add garlic and cook for 1 minute more.
  6. Stir in black beans, kidney beans, vegetable broth, and lentils.
  7. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
  8. Transfer the mixture to a 9x13 inch baking dish.
Why It Works
  • The lentil crust is a delicious and nutritious alternative to traditional mashed potatoes.
  • The filling is packed with vegetables and protein.
  • This dish is easy to make and can be tailored to your own taste preferences.
  • This dish is a great way to use up leftover lentils and beans.