Lentil Shepherd's Pie
Delicious meatless version of the classic comfort food dish.
Servings: 6 people
Ingredients
- 4 large russet potatoes - peeled diced and boiled.
- 1 tablespoon plant based butter or butter
- 2 tablespoons milk of choice
- 1/4 teaspoon salt
- 1 cup yellow lentils - whole or split split will cut the time down by about 10 minutes.
- 2 cups water
- 1 tablespoon olive oil
- 1 cup onion - finely diced or shredded
- 1/2 cup diced tomato
- 1 tablespoon tomato paste
- 1 tablespoon garlic - diced
- 1 large carrot - shredded
- 2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional - 1/2 cup cheese or vegan cheese
Instructions
- Preheat oven to 375 F.
- Boil potatoes in salted water until tender.
- Add to a mixer or use a masher to blend the potatoes with butter, milk and salt and set aside.
- Simmer lentil in 2 cups water until they are tender.
- Add olive oil, onion, diced tomato, tomato paste, garlic, carrot, Worcestershire sauce, salt, black pepper and stir over medium heat until onions are softened.
- Add lentil and stir well.
- In a baking casserole dish, add lentil mixture and add potato mixture on top.
- Optional - top with cheese or vegan cheese.
- Bake for 10 minutes.
- Enjoy!