Comforting Lentil Shepherd's Pie
This delightful Comforting Lentil Shepherd's Pie is perfect for when the weather starts to cool down. This hearty meal is satisfying and full of flavor.
Ingredients
Lentils
- 1 Tbsp. olive oil
- 1 onion chopped
- 1 cup baby sweet carrots chopped
- 2 celery stalks diced
- 1 1/2 cups butternut squash diced
- 8 oz. mushrooms sliced
- 4 cloves garlic minced
- 1 tsp. dried thyme
- Salt and pepper to taste
- 1 1/2 cups green lentils rinsed and picked through
- 3 cups vegetable stock
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. butter
Mashed Potatoes
- 3.5-4 lbs potatoes peeled, cut into large chunks
- 2 cloves garlic
- Salt to taste
- 2 Tbsp. butter plus more for brushing
- 1/3 to 1/2 cup light cream 10% or milk
Instructions
- Saute the onions, carrots, celery and squash in the olive oil in a large cast iron pan. Once they start to get soft add the mushrooms and garlic and continue cooking. Add the thyme, salt and pepper to taste. Cook until the carrots are tender crisp. Add in a little water or vegetable stock if needed towards the end to scrape up brown bits and to keep it from burning. Remove the vegetables from the pan.
- To the same pan add in the lentils, vegetable stock and salt and cook for 25-30 min. or until just tender and the liquid has evaporated.
- Meanwhile boil the potatoes in salted water with the garlic until tender. Mash the potatoes very well with the garlic, butter and cream. Salt to taste if needed.
- When the lentils are done add in the soy sauce, butter and worcestershire sauce, adjust seasoning if needed.
- Preheat the oven to 425 F.
- Place the vegetables back into the pan with the lentils and mix well. Top with the mashed potatoes and brush with butter. Bake for 15- 20 min. or until hot and browning. Finish browning under the broiler and serve immediately.
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