Community recipe
Cheddar-Topped Lentil Shepherd’s Pie
A cozy vegetarian shepherd’s pie with a smoky tomato-brown-lentil filling, tender vegetables, fluffy mashed potatoes, and a deeply golden cheddar crust.
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- medium
Get ready
Ingredients
- 900 g russet potatoes, scrubbed, peeled, and cut into 1-inch pieces
- 1 tsp kosher salt
- 2 carrots, washed, dried, peeled, and diced
- 2 celery stalks, washed, dried, and diced
- 1 yellow onion, peeled and finely diced
- 3 garlic cloves, peeled and minced
- 480 g cooked brown lentils, rinsed and thoroughly drained
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 0.5 tsp black pepper, freshly ground if possible
- 1 tsp kosher salt
- 240 ml vegetable broths
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Make it
Instructions
- 01
Boil the potatoes
Set an oven rack in the upper third of the oven and place a large baking dish (about 2-quart capacity), a large pot, a colander, a potato masher, and a large skillet within reach. Scrub and peel 900 g russet potatoes, then cut them into 1-inch pieces. Put them in the pot, cover with cold water by 1 inch, and add 1 tsp kosher salt. Cover and bring to a boil over high heat; uncover, reduce to a steady simmer, and cook until the potatoes collapse easily when pierced with a fork, 15–18 minutes. | Why: Starting in cold salted water cooks the potatoes evenly and seasons them from within.
- 02
Chop and measure the filling
While the potatoes simmer, wash and dry 2 each carrots and 2 each celery stalks; peel the carrots and dice both vegetables into 1/4-inch pieces. Peel and finely dice 1 each yellow onion, then peel and mince 3 each garlic cloves. Rinse and thoroughly drain 480 g cooked brown lentils in a colander. Measure 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp black pepper, 1 tsp kosher salt, 240 ml vegetable broth, and 1 tbsp balsamic vinegar. Preheat the oven to 425°F. | Why: Small, even vegetables soften quickly, while rinsing and draining the lentils keeps the filling flavorful rather than watery.
- 03
Make the smoky lentil filling
Heat 1 tbsp olive oil in the large skillet over medium heat until it shimmers. Add the onion, carrots, celery, and 1 tbsp olive oil? | Why:
