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Vegetarian Shepherd's Pie with Lentils, Mushrooms & Carrots.

  • 2 medium
    carrots
  • 28 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh thyme
  • 1 cup
    frozen peas
  • 2 cloves
    garlic
  • 1 ½ cups
    green lentils
  • ½ lb
    white mushrooms
  • 1 medium
    yellow onion
  • 4 medium
    yellow potatoes
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    4 medium yellow potatoes
    2 medium carrots
    ½ lb white mushrooms
    1 small pkg fresh thyme
  • 2
    Peel and quarter the potatoes; transfer to a small saucepan.
  • 3
    Cover the potatoes with hot water (from the tap); bring to a boil over high heat.
  • 4
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Small dice the carrots (cut into ¼-inch cubes) and transfer to a medium bowl.
  • 5
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the carrots.
    1 medium yellow onion
  • 6
    Preheat a sauté pan over medium heat.
  • 7
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the carrots and onion.
    2 cloves garlic
  • 8
    Once the pan is hot, add butter and swirl to coat the bottom.
    1 tbsp butter, unsalted
  • 9
    Add the carrots, onion, and garlic to the pan; season with salt and pepper. Cook, stirring frequently, until the vegetables are slightly softened, 2 to 3 minutes.
    ½ tsp salt
    ¼ tsp black pepper 
  • 10
    Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Once done, drain the potatoes and return to the saucepan; cover to keep warm.
  • 11
    Trim off and discard the stem ends of the mushrooms; small dice the mushrooms (cut into ¼-inch cubes).
  • 12
    Add the mushrooms to the pan; cook, stirring frequently, until slightly softened, 2 to 3 minutes.
  • 13
    Rinse the lentils in a colander or strainer.
    1 ½ cups green lentils
  • 14
    Add the rinsed lentils and broth to the pan; season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer, cover with a lid, and cook until the lentils are just tender, 15 to 20 minutes.
    24 fl oz (3 cups) chicken or vegetable broth
    1 tsp salt
    ½ tsp black pepper
  • 15
    One by one, holding a sprig of thyme at its top, run your fingers down it to remove the leaves. Discard the sprigs and chop the leaves. Stir about ¾ of the thyme into the lentil mixture and save the rest for garnishing.
  • 16
    Once the lentils are tender, stir in the green peas.
    1 cup frozen peas
  • 17
    Add butter, broth, salt, and pepper to the potatoes; mash with a potato masher until smooth.
    4 tbsp butter, unsalted
    4 fl oz (½ cup) chicken or vegetable broth
    ½ tsp salt
    ¼ tsp black pepper
  • 18
    To serve, divide the lentil mixture between plates or bowls, top with the mashed potatoes, and sprinkle with the remaining thyme leaves. Enjoy!