As winter approaches, hot meals are more and more appetizing. Lentil Shepherd’s Pie is a delicious, hot meal that will warm you up on a cold day. Lentils are a great source of iron, fiber, and protein. The meaty texture of the lentils makes this home-style favorite a hearty and healthy meal. Instead of potatoes, I used rutabagas as the top layer mash. Rutabagas are a great source of potassium, fiber, and Vitamin C. With a flavorsome amount of natural sugars, rutabagas provide a sweet contrast of flavors that is absolutely delicious in shepherd’s pie!
1 cup dry green lentils
1 cup fresh celery, diced
1 cup frozen peas
1 cup fresh carrots, diced
¼ cup shallots, diced
4 cloves garlic, minced
4 cups vegetable broth, low-sodium
2 T. parsley
1 T. thyme
2 T. olive oil
3 medium rutabagas, peeled & diced
Salt & pepper
- In a Dutch oven, sauté shallots and garlic in olive oil. When fragrant, add celery, carrots, peas, lentils, parsley, thyme, and vegetable broth. Bring to a boil. Simmer for 1 hour or until the lentils are tender.
- As the lentils simmer, peel and dice the rutabagas to 2” cubes. Bring a pot of water to a boil, and add the rutabagas. Boil until tender or about 20 minutes. When tender, drain. Mash and season with salt and pepper.
- Create a slurry using the cornstarch and 4 T. of the lentil cooking liquid. Whisk the ingredients together until combined, and add to lentil mixture. Boil while stirring constantly until thick.
- Preheat oven to 400 degrees. Drop and spread the rutabaga mash on top of the cooked lentil-vegetables to create a top layer. Bake for 25 minutes, or until the lentils simmer.
Madeleine is a senior at James Madison University, studying to be a registered dietitian. She loves exploring recipes with fresh and nutritious ingredients. As a native to the Shenandoah Valley, she passionately supports the local food economy in Harrisonburg.