Lentil Shepherds Pie

Lentil Shepherd's Pie

Provided by Lauren Requenez
Prep Time 20 mins
Cook Time 1 hr
Servings 8

Equipment

  • Large Skillet
  • Large pot
  • Oven proof dish
  • Cutting board
  • Knife
  • Potato masher or fork
  • Spatula or spoon
  • Measuring cups
  • Measuring spoons

Ingredients
  

Filling Ingredients

  • 4 cups cooked lentils or canned (how to cook dried lentils)
  • 1/2 yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cups cremini mushrooms
  • 2 Tbsp fresh thyme chopped
  • 2 Tbsp fresh oregano chopped
  • 3 cloves garlic
  • 2 cups vegetable stock
  • 1 1/2 tsp tomato paste
  • salt & pepper to taste

Topping Ingredients

  • 5 medium russet potatoes cubed
  • 3 cloves garlic minced
  • 1 3/4 cups vegetable stock
  • 2 Tbsp fresh thyme chopped
  • salt & pepper to taste

Instructions
 

Directions

  • Preheat oven to 400º F.
  • Add potatoes to boiling, salted water and cook until fork tender, about 15 minutes. Drain.
  • Mash potatoes, then add minced garlic and vegetable stock and mix until smooth. Add chopped thyme and salt & pepper to taste. Set aside.
  • Heat large skillet to medium high heat. Cook mushrooms for 5-7 minutes until liquid begins to evaporate.
  • Add carrots, onion, and celery and cook until vegetables begin to soften slightly, about 3-5 minutes. Add herbs, garlic, stock, and tomato paste and simmer for 7-10 minutes.
  • Fold in lentils to vegetable mixture, add salt & pepper to taste. Transfer lentil filling to an oven safe dish. Top with mashed potatoes.
  • Bake at 400º F for 15 minutes, or until top is browned slightly and filling is bubbly.