Vegetarian Shepherd's Pie with Garlic Green Beans
Tips for Experienced Cooks
For an enhanced flavor profile, consider roasting the garlic before adding it to the green beans, as this will add a sweet and mellow garlic flavor. Additionally, integrating a splash of white wine into the lentil and vegetable mixture can introduce a new depth of flavor. A critical eye toward seasoning balance can also elevate the dish – a touch of acidity, like a squeeze of lemon over the green beans, can brighten the entire plate.
Step 1: Boil and mash the potatoes
Boil the potatoes in a large pot of water until tender. Drain and mash with milk, butter, salt, and pepper.
- Potatoes
- Milk
- Butter
- Salt
- Pepper
Step 2: Sauté the vegetables
In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened. Add the garlic, lentils, vegetable broth, thyme, and rosemary. Simmer for 10 minutes, then stir in the frozen peas.
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Lentils
- Vegetable broth
- Thyme
- Rosemary
- Frozen peas
Step 3: Assemble and bake the shepherd's pie
Preheat the oven to 400°F (200°C). Transfer the lentil and vegetable mixture to a baking dish and spread the mashed potatoes over the top. Bake for 25-30 minutes, or until the mashed potatoes are golden and the filling is bubbling.
- Lentil and vegetable mixture from step 2
- Mashed potatoes from step 1
Step 4: Prepare the garlic green beans
Bring a pot of water to a boil and blanch the green beans for 2-3 minutes. Drain and set aside. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the blanched green beans to the skillet and sauté for an additional 2-3 minutes, until tender-crisp. Season with salt and pepper.
- Green beans
- Olive oil
- Garlic (minced)
- Salt
- Pepper
Step 5: Serve the shepherd's pie
Serve the shepherd's pie hot with a side of garlic green beans.
Pantry Items
- 1/4 cup milk
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup vegetable broth
Fresh Produce & Herbs
- 4 whole potato
- 1 whole onion
- 2 whole carrot
- 2 whole celery stalk
- 3 cloves garlic
- 1 cup cooked green or brown lentil
- 1 cup frozen pea
- 1 pound green bean
Seasonings & Spices
- 1 pinch salt
- 1 pinch pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
