This is a modern spin on a classic dish. With lentils, green beans, and herbs like thyme and rosemary, this vegetarian recipe not only provides the hearty meal you look for in a shepherd’s pie but also has the greens that are so important to eat on a daily basis. It’s healthy dish the whole family can enjoy.

6 servings

11 ingredients

20 min prep

Ingredients
  • 2 pounds Yukon Gold or Idaho potatoes, cut into quarters
  • 3 tablespoons butter
  • ¾ cups uncooked brown or green lentils, rinsed
  • 2 cups vegetable stock
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • ½ cup diced celery
  • ½ cup diced carrots
  • ½ cup sliced green beans
  • ½ cup corn kernels
  • Salt and pepper to taste

Directions
  1. Preheat oven to 400 degrees.
  2. In a large sauce pot, place the potatoes and cover with water. Bring pot to a soft boil and cover. Let cook for 20-30 minutes, or until potatoes are soft when poked with a knife or fork.
  3. Drain the potatoes, reserving about 1 cup of the water. Mash the potatoes with a fork or pastry cutter, then add butter. Add the reserved water to achieve desired texture for mashed potatoes. Season with salt and pepper and set aside.
  4. While the potatoes are boiling, place the lentils, vegetable stock, thyme, and rosemary in another sauce pot. Bring to a boil, then reduce the heat to simmer. Cook the lentils until tender and almost all the stock has been absorbed, about 30-40 minutes.
  5. Add the celery, carrots, green beans, and corn to the lentils and cook all together for about 10 minutes, or until the vegetables are soft. Season with salt and pepper.
  6. Scoop the lentil and vegetable mixture into a lightly greased 9-by-9 inch baking dish. Add the mashed potatoes on top and flatten.
  7. Place in the oven for about 10 minutes, or until the mashed potatoes become lightly golden brown.

Nutrition Facts (per serving)

Calories: 279; Fat: 7g; Saturated Fat: 4g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 2g; Carbohydrates: 47g; Sugar: 3g; Fiber: 7g; Protein: 10g; Sodium: 693mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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