Lentil shepherd's pie
Chef
Brad Warmbier
Hospital
Michigan Medicine
Prep time
15 minutes
Cook time
50 minutes
Yield
26 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
½ cup olive oil blend
2 cups yellow onion, diced
1 ½ cups celery, diced
⅓ cup garlic, minced
1 ¼ cups tomato puree
3 tablespoons red wine vinegar
2 ¼ tablespoons light soy sauce
⅓ cup fresh rosemary, minced
1 tablespoon dried thyme
4 teaspoons dried parsley
1 ½ teaspoons ground bay leaf
1 ½ teaspoons ground black pepper
2 ⅔ cups brown lentils, dry
3 ½ quarts water
1 ½ tablespoons vegetable base
2 ⅔ cups frozen peas and carrots
6 ¾ cups mashed potatoes
1 tablespoon fresh parsley, optional
2 cups yellow onion, diced
1 ½ cups celery, diced
⅓ cup garlic, minced
1 ¼ cups tomato puree
3 tablespoons red wine vinegar
2 ¼ tablespoons light soy sauce
⅓ cup fresh rosemary, minced
1 tablespoon dried thyme
4 teaspoons dried parsley
1 ½ teaspoons ground bay leaf
1 ½ teaspoons ground black pepper
2 ⅔ cups brown lentils, dry
3 ½ quarts water
1 ½ tablespoons vegetable base
2 ⅔ cups frozen peas and carrots
6 ¾ cups mashed potatoes
1 tablespoon fresh parsley, optional
preparation
Instructions
1. Heat oil and sauté onion and celery 3–5 minutes.
2. Add garlic and cook 3 minutes.
3. Add tomato puree and cook 5–7 minutes.
4. Add vinegar, soy sauce, herbs, spices, and lentils.
5. Add water and vegetable base and simmer 30 minutes until lentils are tender.
6. Stir in peas and carrots and heat through.
7. Portion filling into dishes and top with mashed potatoes.
8. Broil until golden brown and garnish with parsley.
2. Add garlic and cook 3 minutes.
3. Add tomato puree and cook 5–7 minutes.
4. Add vinegar, soy sauce, herbs, spices, and lentils.
5. Add water and vegetable base and simmer 30 minutes until lentils are tender.
6. Stir in peas and carrots and heat through.
7. Portion filling into dishes and top with mashed potatoes.
8. Broil until golden brown and garnish with parsley.
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