Lentil Shepherd’s Pie
servings
Ingredients
Topping:
- 1 lb potatoes, russet
- 1/2 cup vegetable stock
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
Filling:
- 1 onion, yellow; diced
- 2 cloves garlic, diced
- 1 tbsp olive oil
- 1 cup lentils, green, dried
- 2 carrot, diced
- 2 stalks celery, diced
- 1/2 cup peas, frozen
- 1/2 cup corn, frozen
- 3 cups vegetable stock
- 2 tbsp butter
- 2 tbsp flour, gluten-free if desired
- 1 tsp salt
- 1 tsp pepper
Instructions
- Bring a large pot of water to a boil. Peel the potatoes and roughly chop them into 2 inch pieces. Place the potatoes in the boiling water and cook until you can easily pierce them with a fork. Drain and return to pot.
- Add the vegetable stock, butter, salt and pepper. Use a potato masher or a fork to mash and mix until potatoes are smooth.
- Place a second large pot over medium-high heat. Add the olive oil, heat for 1 minute then add the onions. Cook until translucent, about 5 minutes, then add the garlic. Cook for 1 minute before adding the carrots, celery, peas and corn.
- Cook for 5 minutes, then add the lentils and the vegetable stock. Cover and allow the mixture to cook until most of the liquid is absorbed and the lentils are soft.
- Melt the butter in a small bowl and whisk in the flour. Stir into the lentil mixture, season to taste then cook for 1 more minute.
- Heat the oven to 400 degrees. Transfer the lentil mixture to an 8 by 8 square baking dish and top with an even layer of mashed potatoes.
- Cook for 15 minutes, then switch the oven to broil and cook for an additional 2 to 5 minutes or until potatoes begin to brown.
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