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Lentil Shepherd's Pie

Updated: Feb 4






Shepherd's pie is a family favourite! The great part is that you likely already have all the ingredients you need. You can make it with fresh vegetables, potatoes and lentils, but using leftovers is also a great option.


This dish is perfect for any time, including holidays and potlucks.


Here's the Recipe. There are a few steps, but it's easy to make and comes together nicely. The Sheperd's pie stores well in the fridge for a few days and in the freezer for a few weeks.


Bottom - Cook green lentils(canned if you want), diced onion and mushroom together in veggie broth. Add thyme, rosemary and pepper to taste. Pan-fry until the mushrooms and onion are tender but cooked. Drain excess liquid and thicken the lentil mixture to make a gravy.


Middle - Cook carrots, corn and peas or chopped greens. Drain and set aside.


Top - Boil potatoes. Drain. Mash with non-dairy milk. Optional- add nutritional yeast to potatoes.


Assemble the lentil, vegetable, and potato layers (use a wet spoon to spread potatoes easily).


Sprinkle potatoes with paprika and bake in a 350⁰ oven until heated through. Put under broiler for a few minutes to brown potatoes if desired.


Enjoy!






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