Lentil Shepherd’s Pie

Ingredients

Serving	Ingredient	Notes
2 tbsp	Olive oil
2 cloves	Garlic	Minced
3 cups	Mirepoix mix	(carrots, onion, celery)
2 tsp	Thyme
1/2 tsp	Rosemary	(optional)
2 cans	Lentils	Drained and rinsed
2 tbsp	Tomato paste
1 tbsp	Soy sauce
1 tsp	Dijon mustard
1 cup	Peas	Frozen or fresh
1 cup	Corn	Frozen or fresh
1 cup	Vegetable broth
2 tbsp	Flour
2-3	Potatoes	For mash (about 2–3 medium)
4 tbsp	Butter
1/3-2/3 cup	Milk	To desired mash consistency
1 tsp	Garlic powder
1/2 cup	Bread crumbs	For topping
Salt & pepper	To taste

Instructions

1. Cut potatoes into 1-inch cubes, add to a large pot, cover with water, and sprinkle with thyme.
2. Bring to a boil, then simmer about 15 minutes until potatoes are tender; drain.
3. Add butter and a little oil to the potatoes, mash, then stir in milk, salt, and pepper to taste.
4. Preheat oven to 400°F.
5. Heat oil in a skillet and sauté the mirepoix for about 5 minutes until softened.
6. Add thyme and rosemary and cook 1 minute.
7. Add lentils, tomato paste, soy sauce, and flour; mix to combine.
8. Stir in corn, peas, Dijon, vegetable broth, salt, and pepper; cook about 5 minutes.
9. Pour the vegetable and lentil mixture into a 9x11 baking dish.
10. Layer the mashed potatoes over the top of the vegetable mixture.
11. Sprinkle bread crumbs over the potatoes.
12. Bake uncovered for 25–30 minutes until the top is golden and heated through.