Spend With Pennies: Lentil Shepherd’s Pie

Holly Nilsson, a proud Vancouverite, has earned worldwide acclaim over the last decade through her popular recipe and cooking brand, Spend with Pennies. Known for making home cooking approachable, creative, wholesome and budget-friendly, Holly has amassed 5.5 million loyal fans across her social channels. Now, Holly is set to launch her debut cookbook, Everyday Comfort, on September 3, 2024. This cookbook is more than just another kitchen addition—it’s a culinary companion and a go-to guide for everyday cooking. Filled with tried-and-true recipes, Everyday Comfort is designed to be a kitchen workhorse, inspiring and delighting you with every dish. What sets Holly’s book apart is its practicality for any home cook, with easy-to-find ingredients and recipes that can be prepared in 30 minutes or less. Unique chapters like “When All You Have is Chicken,” and an entire section dedicated to Casseroles showcase real-life cooking at its finest. Here’s one recipe from the book to try now! —Vita Daily

Lentil Shepherd’s Pie

This is the recipe that made me love lentils! While a traditional shepherd’s pie is made with lamb, I created this version from pantry ingredients during the pandemic when groceries were scarce, and now it’s a family favorite. With a rich and hearty sauce, this homey twist is just as cozy as the original—even the meat-eaters in your family will ask for seconds.

Prep Time: 60 minutes
Total Time: 1 hour 20 minutes
Serves 6

1 cup (200g) brown or green dried lentils
3 ¾ cups (900ml) beef broth
2lb (907g) russet potatoes Yukon Gold potatoes, peeled and cut into 2-inch (5cm) chunks
5 tablespoons butter, divided
4oz (113g) cremini mushrooms finely diced
½ medium yellow onion chopped
1 ½ teaspoons all-purpose flour
¼ teaspoon dried thyme leaves
3 tablespoons red wine
3 tablespoons tomato paste
2 teaspoons Worcestershire
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
2 cups (385g) frozen mixed vegetables, thawed
1 tablespoon dried parsley
¾ cup (180ml) half-and-half light cream, warmed

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan over medium-high heat, combine the lentils and broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until the lentils are tender
3. Meanwhile, add the potatoes to a large pot of cold salted water. Place over high heat and bring to a boil. Once boiling, reduce the temperature to medium-high and boil the potatoes uncovered for 15 to 20 minutes or until they are fork-tender. Drain well and let the potatoes rest in the strainer for 5 minutes
4. In a 10-inch (25cm) ovenproof skillet, melt 1 tablespoon butter over medium heat. (If you don’t have an overproof skillet, use a 2 -quart [2.4L] Dutch oven.) Add the mushrooms and onion and cook for 3 to 4 minutes or until tender. Stir in the flour and thyme and cook for 1 minute more.
5. Add the cooked lentils with any liquid, along with the red wine, tomato paste, Worcestershire sauce, and teaspoon each salt and pepper. Simmer uncovered over medium-high heat for 7 to 10 minutes or until slightly thickened but still saucy. Stir in the thawed vegetables and parsley and cook for 1 minute more. Taste and season with additional salt and pepper, if desired.
6. Transfer the potatoes to a large bowl and mash with a potato masher. Add the remaining 4 tablespoons butter while mashing, and gradually add the warmed half-and-half as needed to reach a smooth and creamy consistency. Season with the remaining ¾ teaspoon salt and remaining
   teaspoon pepper or to taste.
7. Spoon the mashed potatoes over the lentil filling and bake in the preheated oven for 20 to 25 minutes or until the sauce is bubbling and the potatoes are browned.