Lentil Shepherd's Pie
Protein-packed and loaded with lots of the normal flavors you would expect with this comforting fall/winter dish. Simple ingredients and easy to prepare, this should be a hit with everyone in your home!
Ingredients
- 3 pounds potatoes mashed (approximately 6 medium/large potatoes)
- ¼ cup water use the water that the potatoes were boiled in.
- salt and pepper
Filling
- 2 teaspoons mixed dried herbs
- 1 medium onion diced
- 1 can lentils cooked
- 1 ½ cup vegetable stock
- 1 tablespoon tamari
- 3 large carrots
- 3 large celery stalks
- pinch salt and pepper to taste
- 2 garlic cloves minced
- 1 cup peas frozen
Instructions
Potatoes
- Hopefully, I don't have to tell you how to boil potatoes... Just in case, bring water (enough to cover potatoes entirely) and a pinch of salt to a boil. Add potatoes.
- Once the potatoes are soft (poke with a fork to find out), strain them and save ¼ of the water.
- Add salt and pepper if desired and mash or whip.
Filling
- Preheat oven to 350°
- Add onions, carrots, celery, and garlic to a medium saute pan.
- Saute for about 5 minutes over medium heat and until tender-crisp.
- Add mixed herbs, salt/pepper, and tamari.
- Mix and saute for 30 seconds.
- Add the lentils and stir.
- Add vegetable stock and bring up to a low boil.
- If you want to thicken your gravy. Add 1 tablespoon of cornstarch to 3 tablespoons of water to create a slurry and add it to your pan.
- Simmer for 10-15 minutes.
- Add peas into the mixture, stir and let cook for 2 minutes.
Assemble
- Add lentil mixture to a casserole dish and spread evenly.
- Next, add the mashed potatoes, again gently spreading evenly over top of your lentil layer.
- Bake uncovered for 30 minutes or until hot throughout. You want the potato layer to brown.
Notes
We used an herb blend that we love. It has thyme, oregano, and parsley. You can use whatever herbs you like or have on hand. I personally love rosemary! You can use dried lentils and soak and cook them.