Lentil Shepherds Pie

It is January’s No Grocery Shopping Experiment week two and we enjoyed this delicious lentil shepherds pie casserole this evening. It was a warm meal complete with homemade pickles and biscuits which was simply lovely on this cold winter’s day!

We enjoy vegetarian meals and often incorporate lentils into various meals. I used to purchase canned lentils but now I enjoy cooking dry lentils. Not only are dry lentils cheaper than canned, but a bag of dry lentils stretches a lot further than one can of lentils does. I often cook about one cup of lentils and divide that into two meals. Lentils are quite easy to cook, similar to rice or pasta. I toss the lentils into the pot, add double the water and some salt and boil it until tender, about 20 to 30 minutes depending upon how much I am cooking. I then drain any excess liquid and set aside to toss into whatever it is that I am using the lentils in. I sometimes freeze the extra portion of lentils which makes it easy to toss into a soup or casserole any time I am in a hurry.

This dish is quite simple to prepare, my teen daughter did most of it herself! Let’s get started on this delicious lentil shepherds pie!

In the cast iron skillet, she sauteed 1/2 a large diced onion and 1 chopped carrot until tender. We seasoned it with rosemary & garlic, thyme, three onion seasoning, french onion seasoning, dill and fresh cracked salt and pepper.

While the veggies saute, boil potatoes and cook the dried lentils until tender. Once cooked, drain any excess water from the lentils and set aside. Once potatoes are cooked, drain and mash the potatoes. Into the potatoes we stirred in a bit of yogurt, cooked bacon, chopped green onion, shredded cheese, & fresh cracked salt and pepper. Set aside.

Once the onion was tender, we added a handful of frozen green beans that were chopped into smaller pieces. Once the green beans are tender, add peas and corn to the skillet and cook for a few minutes.

Once the vegetables are cooked through, add about a cup of the cooked lentils. Mix well. Then add about 1/2 cup tomato sauce and taste for seasonings. We ended up adding in more dill, onion seasoning and some garlic powder. If you are using fresh garlic, add to the skillet when adding the peas and corn. Cook about 5 minutes.

Pour into a casserole dish, top with potatoes and a bit of shredded cheese. Bake at 375F for 15 minutes.

While the lentil shepherds pie baked in the oven, we made the biscuits and cooked them in the cleaned cast iron pan. I like the crispy edges of the biscuits cooked in the cast iron skillet!!

Looks delicious and smells amazing. It is such a yummy and hearty meal! We love lentils and since lentils have a bit of a neutral flavor, it is easy to incorporate them into a variety of meals. Lentils also absorb seasoning well which makes them versatile.

We served our lentil shepherds pie with biscuits and homemade pickles like our yummy mustard beans but you can also serve it with salad and any other side dishes you enjoy.

Lentil Shepherds Pie

1/2 large onion, diced
1 carrot, chopped
1/2 tsp rosemary and garlic seasoning or 1/2 tsp rosemary and 1 clove fresh garlic or 1/4 tsp garlic powder
1/2 tsp thyme
1 tsp three onion seasoning
1/2 tsp french onion seasoning or dry onion soup mix
1/2 tsp fried dill or 1 tsp fresh dill
fresh cracked pepper and salt
handful green beans, chopped smaller, about 1/2 cup
1/2 cup peas
1/2 cup corn

4 to 6 potatoes, peeled and chopped
2 tbsp yogurt or sour cream
1/2 cup cooked crumbled bacon
1 green onion, chopped
1/2 cup shredded cheese
fresh cracked salt and pepper
1/2 cup tomato sauce

1/2 cup dried lentils

In a skillet, saute onion and carrot until tender. Add seasonings.

While the veggies sauté, boil potatoes and cook the dried lentils until tender. Place lentils in a saucepan and add about 1 cup water and a pinch of salt. Cook until lentils are tender. Drain any excess water from the lentils and set aside. Once potatoes are cooked, drain and mash the potatoes. Into the potatoes, we stirred in a bit of yogurt, cooked bacon, chopped green onion, shredded cheese, & fresh cracked salt and pepper. Set aside.

Once onion is tender, add green beans and saute until tender. Add peas and corn to the skillet and cook for a few minutes.

Once the vegetables are cooked through, add cooked lentils, about 1 cup. Mix well. Then add tomato sauce and taste for seasonings. We ended up adding in more dill, onion seasoning and some garlic powder. If you are using fresh garlic, add to the skillet when adding the peas and corn. Cook about 5 minutes.

Pour into a casserole dish, top with mashed potatoes and a sprinkle of shredded cheese. Bake at 375F for 15 minutes. Remove from oven and let sit about 5 minutes before dishing out. Serve with pickles or salad and fresh bread or biscuits.

Do you enjoy lentils as much as we do? We would love to hear what your favorite lentil recipe is!

enjoy from Our City Homestead to yours