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This Beef and Lentil Shepherd’s Pie is big time comfort food!I took a tasty twist on the traditional filling by adding lentils, barley and lots of veggies. I’m all about simple cooking with nutritional impact, and lentils in particular, pack a punch of protein, fiber and minerals.
I discovered my love for lentils at a food conference a few years agowhen I sawhow versatile theywere. (That’s why I’m so happy to be working with Canadian Lentils on this #LoveALentil campaign. Their lentil quesadillasamples changed my life.)
Lentils cango way beyond the soups and stews, y’all. Think salads, smoothies and even desserts! But for now,they’re going into this yummy beef and lentil shepherd’s pie recipe, andit’s delicious!
Try my chicken Mexi-bowl recipe with lentils too!
The lentils you see most often on grocery store shelves are whole green lentils and split red lentils. Split lentils have their seed coat removed, and the inner part of the lentil has been split in half. Here’s a pic of the lentils in my pantry, so you can see the difference in thickness. (It takes split lentils about half the time to cook.)
Pssst, packaged lentils should be stored in airtight containers in a dry, dark cool location (like in a pantry or on a cupboard shelf) for up to a year.
Lentils are simple to cook (rinse, simmer, serve), but here’s a tip to make preparation even easier. You can puree and freeze lentils in specific quantities, so the next time you need some for a recipe, just thaw out the needed portion. Smart, right?
I love them becausein spite of their tiny size, there’s a whopping amount of protein and fiber. In a 100 gram serving of whole green lentils, there are 26 grams of protein, and in the same size serving of split red lentils, there are 18 grams of fiber.
Now you can see why I used them in my shepherd’s pie recipe. Lentils don’t mess around!
To make the filling for the beef and lentil shepherd’s pie, I sauteed some carrots, onion and garlic, and separately browned some ground beef.
I added everythingtoa big stockpot along with beef broth, lentils, barley, tomatoes, peas, corn and seasonings and let all those flavors simmer together for 30-40 minutes.
While that was simmering, I made some homemade mashed potatoes for the topping.
The filling wentinto the bottom of a large casserole dish.
And the mashed potatoes were smoothed over the top.
The whole shebang went into the oven for 30 minutes.
I stuck mine under the broiler for just a couple minutes at the end to brown the potatoes too, and then I let the mealsit on the counter for about 15 minutes before serving.
It was oh, so yummy!
Tip: Individual servingscan be frozen and reheated.
Beef and Lentil Shepherd’s Pie
Beef and Lentil Shepherd's Pie
Liz - Eat Move Make
This Beef and Lentil Shepherd's Pie is big time comfort food! A tasty twist on the traditional filling with lentils, barley and lots of veggies!
5 from 2 votes
Print Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Resting Time 15 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Entree
Cuisine American
Servings 12
Calories 490 kcal
Ingredients
- 1 pound ground beef
- 1 cup diced carrots
- ½ sweet onion diced
- 2 cloves garlic minced
- 1 cup split red lentils rinsed and drained
- ½ cup pearl barley
- 4 cups beef broth
- 1 tsp dried thyme
- 3 tablespoons soy sauce
- 1 14.5- oz can whole kernel corn drained
- 1 14.5- oz can green peas drained
- 1 10 oz can diced tomatoes w/ green chiles
- 4 pounds golden potatoes peeled and quartered
- ⅓ cup milk
- 2 Tbsp butter
- Salt and pepper to taste
Instructions
In a large saucepan over medium high heat, saute carrots and onions in 1 Tbsp olive oil about 5 minutes. Add garlic and saute for another minute. Add a pinch of salt and pepper.
Transfer to large stock pot and add beef broth, lentils, barley, thyme and soy sauce. Bring to a boil; reduce heat and simmer until lentils are tender, about 30 minutes. Stir in corn, green peas and tomatoes; continue simmering another 10 minutes.
While lentils are simmering, brown ground beef, and cook potatoes. Place potatoes in large stockpot; add enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes are tender. Drain well. Mash. Season with butter, salt and pepper to taste. Cover and keep warm.
See Also23 Healthy Cabbage RecipesPreheat oven to 350 degrees.
Add ground beef to beef stock mixture.
Lightly grease a 3 quart baking dish and pour lentil mixture into dish. Use a spatula to spread the mashed potatoes over the top of the ground beef/lentil mixture. Sprinkle with a pinch of salt and pepper.
Bake 30 minutes, or until potatoes are lightly browned on top. Let stand about 15 minutes before serving.
Notes
To make a vegetarian shepherd's pie recipe, omit the ground beef and use vegetable broth in place of beef broth.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.
Nutrition
Calories: 490kcalCarbohydrates: 73gProtein: 26gFat: 11gSaturated Fat: 5gCholesterol: 33mgSodium: 681mgPotassium: 1468mgFiber: 19gSugar: 7gVitamin A: 1943IUVitamin C: 36mgCalcium: 86mgIron: 6mg
Tried this recipe?Let us know how it was!
I hope this beef and lentil shepherd’s pie recipe gets you thinking about all the possibilities of cooking with lentils. They’re easy to cook and eat, heart-smart and rich in nutrition —perfect additions to your pantry!
What are your favorite lentil recipes?
About Liz
Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.
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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.
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