Shepherd's Pie - A Few Easy Steps

Healthy Shepherd’s Pie in a few easy steps!


Healthy Shepherd’s Pie

Looking for a healthy version of this seasonal favorite comfort food? This Shepherd’s Pie uses lentils instead of beef which cuts down on the fat, while still providing plenty of protein.


  • 2 TBSP olive oil
  • 1 lg. onion diced
  • 1 lg carrot diced
  • 2 stalks of celery diced
  • 2 cloves garlic diced
  • 1 sprig rosemary
  • 1 1/2 cups lentils rinsed
  • 3 TBSP tomato paste
  • 2 cups vegetable broth
  • 2 TBSP butter (optional)
  • salt & pepper to taste
  • 8 med red skinned potatoes peeled & chopped


  1. Place potatoes in a pan with enough water to cover. Bring to a boil. Cover, reduce heat and simmer until tender, about 15 minutes.
  2. If you choose not to use butter, reserve 6-8 tablespoons  of the potato water to mash the potatoes. Otherwise, drain the potatoes and return to the pot.
  3. Mash the potatoes using butter or potato water, salt and pepper. Set aside for now.
  4. Preheat the oven to 350 degrees.
  5. In a separate pan, drizzle olive oil.
  6. Saute onions, carrots, and celery over medium heat for 10 minutes.
  7. Add a few tablespoons of vegetable broth if necessary to keep vegetables from sticking.
  8. Add garlic. Cook for another 3 minutes.
  9. Add rosemary and lentils. Stir to mix.
  10. Add remaining vegetable broth and bring to a boil.
  11. Reduce heat to medium/low cover and cook for 30 minutes.
  12. Add the tomato paste to the sauce pan and cook for 10 more minutes.
  13. Remove the rosemary at this time.
  14. Season with salt and pepper to taste.
  15. Pour the lentil mixture into a 9×13 inch pan.
  16. Spread the mashed potatoes over the lentil mixture.
  17. Cover and bake the Shepherd’s Pie for 25 minutes.
  18. Let stand for approximately 10 minutes before serving.


Preheat the oven to 350 degrees.


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