Chicken and Lentil Shepherd's Pie
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This chicken and lentil shepherd's pie layers a savory filling of tender chicken, lentils, carrot, and tomato under creamy mashed potatoes and melted cheese. It's a cozy, family-friendly dinner for toddlers and preschoolers that adds plant-based protein from the lentils.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Yield
- Serves 4
Ingredients
1 garlic clove
1/2 large onion
3/4 cup tomato sauce (plain marinara or pasta sauce)
1 large carrot
About 1 1/3 pounds potatoes (600g)
1/4 cup oat milk or oat cream
1/2 cup dried lentils
1/2 cup shredded cheese
About 10 oz boneless, skinless chicken
1 tablespoon olive oil
1/2 cup of Vegetable or chicken broth, for cooking the lentils
Peas, for serving
Instructions
Preheat the oven to 400°F. Boil the potatoes, drain, and mash them with the oat milk. Cook the lentils in broth in a saucepan. Cut the chicken into small chunks.
Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, and chopped carrot.
After about 3 to 4 minutes, add the chicken and cook until golden. Add the lentils and tomato sauce and cook for 10 to 12 minutes to allow the filling to thicken.
Pour the chicken and lentil mixture into a baking dish and cover with the mashed potatoes and shredded cheese.
Bake for 25 minutes. Serve with peas.
