Aubergine and Lentil Shepherd’s Pie

This Aubergine and Lentil Shepherd’s Pie features creamy mashed potatoes over a hearty lentil and aubergine filling. Perfect for a healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This pie is a nutritious, comforting dinner option that transforms creamy mashed potatoes over a hearty lentil and aubergine filling into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with protein, fiber, and taste. Versatile—serve with greens or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Roast Aubergine: Enhances flavor and texture.
• Cook Lentils Fully: Ensures a soft, cohesive filling.
• Mash Potatoes Well: Creates a smooth, creamy top.
• Check Doneness: Filling should be thick and potatoes golden.
• Avoid Overmixing: Prevents potatoes from becoming gluey.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add more lentils if too wet.
• Rest Before Serving: Allows layers to set.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Deep Dish: Ensures even cooking.

Yield: 6 servings

Aubergine and Lentil Shepherd's Pie

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Aubergine lentil shepherd's pie, healthy dinner treat.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 cup cooked green lentils
• 1 cup low-sodium tomato sauce
• 1 large aubergine
• 1 medium onion
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 2 cloves garlic, minced
• 2 lbs potatoes
• 2 tbsp chopped parsley

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C).
2. Roast Aubergine: Cube aubergine, toss with olive oil, and roast on a baking sheet for 20 minutes until tender.
3. Cook Aromatics: In a skillet, sauté chopped onion and minced garlic with a splash of water or oil for 3-4 minutes.
4. Add Filling: Stir in roasted aubergine, cooked lentils, tomato sauce, cumin, and salt, cooking for 5 minutes.
5. Prepare Potatoes: Boil potatoes until soft, about 15 minutes, then mash with a splash of water or milk.
6. Assemble Base: Spread the lentil mixture evenly in a deep baking dish.
7. Add Topping: Spoon mashed potatoes over the filling, spreading to cover completely.
8. Bake the Pie: Bake for 20-25 minutes until the top is golden.
9. Prepare Garnish: Rinse and chop fresh parsley.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with parsley and serve warm, savoring this hearty delight!

Notes

• Roast aubergine for flavor; cook lentils fully for texture.
• Mash potatoes well for creaminess; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 259Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 411mgCarbohydrates 53gFiber 10gSugar 8gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Aubergine (1 large): Cubed, for nutrition.
• Lentils (1 cup): Green, cooked, for protein.
• Potatoes (2 lbs): Mashed, for topping.
• Tomato Sauce (1 cup): Low-sodium, for richness.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Olive Oil (1 tbsp): For cooking.
• Cumin (1 tsp): Ground, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Aubergine Swap: Use courgette or omit.
• Lentil Swap: Use chickpeas or omit.
• Potato Swap: Use sweet potatoes or omit.
• Sauce Swap: Use marinara or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Oil Swap: Use coconut oil or omit.
• Spice Swap: Use coriander or omit cumin.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use cilantro or omit parsley.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm at 350°F for 20-25 minutes.

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