Lentil Shepherd's Pie with Yukon Gold Mash

Not sure what to serve as a plant-based Thanksgiving entree? Lentil Shepherd's Pie is the answer.

Hello friends!

I’m back for the second time this week because I just couldn’t leave you hanging without an entree recipe for the big day, which is now just 1 week away. Figuring out what to serve on Thanksgiving in lieu of a turkey can be stressful, especially if it’s your first plant-based holiday, but it need not be! I like to focus on recipes that can feed a crowd, contain classic holiday flavors and will appeal to all types of eaters. Shepherd’s pie hits all the right notes: comforting, familiar, can feed a crowd, and makes for fantastic, even-better-the-next-day, leftovers. It’s also the perfect all-in-one meal: protein (cooked black lentils have an impressive 18 g protein per cup!), carbs (mashed potatoesssss, said in Oprah voice) and veggies.

Traditional Irish shepherd’s pie (or cottage pie, as it’s called in England) is typically made with ground lamb or beef, veggies and topped with buttery mashed potatoes. Here, I’ve replaced the meat with black lentils, which, unlike green or red lentils, hold their shape when cooked, creating a more familiar, toothsome texture. The lentils are simmered with onions, garlic, carrots, celery and green peas, and then seasoned with tomato paste, tamari and miso for an extra umami boost. Once tucked into an ovenproof baking dish, the lentils are smothered with a creamy, rustic Yukon gold potato mash and baked until beautifully golden and bubbly. My guess is that more people will be interested in diving into this wholesome shepherd’s pie than some tired old turkey (and if not, then more for you!).

This recipe is also picky-kid and lentil-skeptic husband approved. My children are my toughest critics, and they both happily ate their entire serving after I served it for dinner the other night.