Lentil Shepherd’s Pie
As an omnivore who has eaten the original Shepherd’s Pie I’m just going to say this might be even better - YUM! Plus it’s packed with fiber-rich lentils and veggies that your gut microbes will adore. And your taste buds won’t be mad either!
Ingredients
Directions
- 1
Soak 2 cups of brown lentils in water for 3-6 hours or overnight. Drain and rinse a few times.
- 2
Sautée one chopped yellow onion in 3 tablespoons avocado oil on medium high heat for 5 minutes
- 3
Add 1 cup chopped carrots with salt and sauté for 3 minutes
- 4
Add 4 minced garlic cloves, 1 heaped tablespoon smoked paprika, 1 teaspoon cinnamon and sauté for a minute until fragrant
- 5
Add 2 tablespoons tomato paste and sauté for minute
- 6
Add the soaked and drained lentils, 4 cups of vegetable stock, 2 bay leaves, 1 tablespoon each chopped fresh thyme and rosemary, 3 tablespoons of Worcestershire sauce and 2 tablespoons Dijon mustard and mix well
- 7
Simmer for 20 minutes stirring often until the lentils are softened
- 8
Add 2 tablespoons flour and 0.5 cup each frozen corns and peas mix well to combine
- 9
Adjust the salt and pepper to taste
- 10
Transfer to an oven proof baking dish and Top with mashed potatoes (cooked potatoes mashed with butter, salt, garlic powder and grated Parmesan or your favorite mashed potato recipe) and dust with smoked paprika
- 11
Bake at 400F for 20-30 minutes until bubbling
- 12
Plate, top with fresh parsley and enjoy right away
