Lentil Shepherd's Pie
Provided by Lauren Requenez
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.
