Shepherd's Pie with Lentil Topping (Egg-Free)

A hearty Shepherd's Pie using lentils for a plant-based topping instead of mashed potatoes with dairy and egg.

65m4 servings

Contains fishEGG-free

480 cal|35g protein|50g carbs|18g fat|12g fiber

Ingredients

500 g Ground lamb (or beef)
1 medium Onion, chopped
2 medium Carrots, diced
2 stalks Celery, diced
2 cloves Garlic, minced
2 tablespoons Tomato paste
500 ml Beef broth
1 tablespoon Worcestershire sauce
200 g Frozen peas
1 cup Dried lentils, red or brown
2 cups Vegetable broth
2 tablespoons Olive oil
1 teaspoon Salt
0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 200°C (about 205°C).
2Heat olive oil in a large skillet over medium heat. Brown the ground lamb (or beef). Drain excess fat.
3Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
4Stir in the garlic and tomato paste. Cook for 1 minute more.
5Pour in the beef broth and Worcestershire sauce. Season with salt and pepper.
6Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
7Stir in the frozen peas.
8Meanwhile, in a separate saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and the liquid is absorbed.
9Transfer the meat mixture to a baking dish. Top with the cooked lentils.
10Bake in the preheated oven for 20-25 minutes, or until the topping is lightly browned and heated through.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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