This Herby Lentil and Beef Shepherd’s Pie is a healthier take on the classic, mixing lentils with ground beef for extra protein and fiber. With savory herbs, hearty lentils, and creamy mashed potatoes, it’s a comforting and nutritious meal.
Peel potatoes (this is optional). Cut potatoes into cubes.
Add potatoes into a large pot with enough water to fully submerge them. Bring the water to a low boil, salt and let cook until the potatoes are tender enough to easily break through with a fork (about 10-15 minutes)
Using a colander, drain the potatoes before placing them back into the pot and mashing using a masher or large fork. During the mashing, add unsalted butter, milk, salt and pepper and combine well. Add more milk if needed to get desired texture.
Preheat the oven to 400F.
Add olive oil to a large pan placed over large heat. After 2-3 minutes, add garlic and onions. Sauté for about 5 minutes, until lightly browned and caramelised.
Add ground beef to the pan and break it apart using a wooden spoon before adding in thyme, parsley, rosemary, salt and pepper. Let cook for around 8 minutes or until the meat has browned.
Once the meat has been cooked, add in the lentils, tomato paste, worcestershire sauce, beef or vegetable stock, flour and mixed vegetables and bring to a light boil, allowing it to simmer and thicken for about 3 minutes.
Assemble the dish, placing the beef and lentil mixture in the bottom of a 9x13 pan or large cast iron skillet before layering with mashed potatoes. Sprinkle cheddar cheese on top if desired.
Bake for 25 minutes. Set the oven to broil and allow cheese to brown for 2-3 minutes or until bubbly and brown.
0 servings