Healthy Creamer Potato and Lentil Shepherd’s Pie Healthy Creamer Potato and Lentil Shepherd’s Pie

Healthy Creamer Potato and Lentil Shepherd’s Pie

This healthy vegan Shepherd’s pie uses nutrient-rich Little Potatoes (and their skins!) for the mashed topping and a hearty mix of lentils and vegetables for the base. Healthy comfort food at its finest!

Cooking Lentils: Approximately 3/4 cup dry green lentils is equal to 1-1/2 cups cooked. Rinse 1/2 cup dry red lentils. Add the lentils and 2 1/2 cups of unsalted water to a medium sized saucepan. Bring to a boil and boil for 20 to 25 minutes until lentils are tender.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

In a large pot, cover Little potatoes with a generous amount of cold water and bring to a boil. Boil for 15 minutes (or until tender).

Preheat oven to 375°F (190°C).

While the potatoes are boiling, heat olive oil in a large skillet over medium-high heat. Add the onion, celery, carrots, garlic, and kale. Sauté for two minutes. Add the mushrooms and thyme. Continue sautéing until the vegetables are nearly tender.

Evenly sprinkle the flour over the vegetables and stir to coat. Cook for one minute. Gradually and in small amounts, add the veggie broth to the vegetables using a whisk to incorporate the broth. Keep adding more broth until the consistency is a thin gravy. Add the corn, peas, and lentils. Simmer for five minutes (add more water if needed).

Pour veggie mixture into a large casserole dish. Spoon or pipe mashed potatoes evenly on top. Cover the casserole dish with a lid or foil and bake for 25 minutes. Remove the lid and broil for 2 to 5 minutes until browned to your liking.

Step 1 out of 5

In a large pot, cover Little potatoes with a generous amount of cold water and bring to a boil. Boil for 15 minutes (or until tender).

Step 2 out of 5

Preheat oven to 375°F (190°C).

Step 3 out of 5

While the potatoes are boiling, heat olive oil in a large skillet over medium-high heat. Add the onion, celery, carrots, garlic, and kale. Sauté for two minutes. Add the mushrooms and thyme. Continue sautéing until the vegetables are nearly tender.

Step 4 out of 5

Evenly sprinkle the flour over the vegetables and stir to coat. Cook for one minute. Gradually and in small amounts, add the veggie broth to the vegetables using a whisk to incorporate the broth. Keep adding more broth until the consistency is a thin gravy. Add the corn, peas, and lentils. Simmer for five minutes (add more water if needed).

Step 5 out of 5

Pour veggie mixture into a large casserole dish. Spoon or pipe mashed potatoes evenly on top. Cover the casserole dish with a lid or foil and bake for 25 minutes. Remove the lid and broil for 2 to 5 minutes until browned to your liking.

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