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Lentil Shepherd's Pie

A delicious vegetarian version of your favorite Shepherd's Pie
Prep Time45 minutes
Cook Time25 minutes
Servings: 6

Ingredients

  • 1½ Cups Cooked Lentils Preferably green or brown
  • ½ Cup Chopped Onion
  • 3 Cloves of Garlic, minced
  • 1 ½ Cup Peas & Carrots and Corn Mix
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 Cup Broth
  • 2 Cups Parmesan, Cheddar or Mix
  • 1 Tbsp Oregano
  • 2 Tsp Parsley
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste

Mashed Potatoes

  • 1½ Pounds Russet Potatoes
  • ½-1 Cup Milk I used non-dairy/ Flax
  • 2 Tbsp Butter
  • 2 Tsp Garlic Powder
  • Salt and Pepper to taste

Instructions

  • Cook your lentils, preferably with broth. Rinse and wash your lentils, combing through for rocks and other debris. Place in saucepan with broth ( approx 2 ½ cups) a pinch of salt and bring to a boil. Once boiling add a bay leaf and reduce to low heat and simmer for about 20 minutes, depending on your type of lentils, or until most liquid is absorbed.
  • Wash and peel your potatoes. Add to a sauce pan and cover with salted water. Bring to a boil. Cook until tender. Drain water and mash potatoes. Add milk, butter, garlic, salt and pepper and stir until creamy. You can also use a food processor or immersion blender for extra creamy potatoes.
  • Mix cheese into potatoes and set potatoes to the side. Preheat oven to 400°
  • Place a large skillet on medium high heat and coat with olive oil. Add chopped onions and saute 4-5 minutes.
  • Stir in garlic, lentils and mixed vegetables. Add Worcestershire sauce, tomato paste, oregano, salt and pepper to pan and stir. Slowly add in 1 cup of broth.
  • Turn down heat to medium low and simmer for 10-15 minutes.
  • Add lentil mixture to your 9x9 baking dish. Evenly spread mashed potatoes over lentils. If desired, sprinkle additional cheese over the top of the potatoes. Put in oven and cook for 25-30 minutes until golden brown. Enjoy!

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