Slow Cooker Mushroom Lentil Shepherd's Pie

About this recipe

Enjoy a delightful vegetarian twist on the classic shepherd's pie, featuring a rich mushroom and lentil filling slow-cooked to perfection and topped with creamy mashed potatoes. This easy-to-make dish offers a comforting and satisfying meal for any occasion, especially cold winter nights.

Ingredients

• 1 cup dried green lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 4 cups mashed potatoes

Directions

1. 1

   Combine the lentils, onion, garlic, mushrooms, carrots, celery, thyme, rosemary, paprika, salt, pepper, vegetable broth, and tomato paste in a slow cooker.

2. 2

   Cover and cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.

3. 3

   Prepare mashed potatoes while the slow cooker is in its final hour.

4. 4

   Preheat the oven to 375°F (190°C).

5. 5

   Transfer the lentil mixture to a 9x13 inch baking dish.

6. 6

   Spread the mashed potatoes evenly over the lentil mixture.

7. 7

   Bake for 25-30 minutes until the mashed potatoes are golden brown.

8. 8

   Serve hot, garnished with fresh herbs if desired.