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.