Lentil Shepherd’s Pie
Lentil Shepherd’s Pie
Servings Prep Time
10servings 5minutes
Cook Time
35minutes
Servings Prep Time
10servings 5minutes
Cook Time
35minutes
Ingredients
Instructions
  1. In a large pot (like a Dutch oven), heat the olive oil over medium heat. Add onions, carrots, celery and a pinch of salt and pepper. Cook for 10 minutes until vegetables are soft and tender.
  2. Add in the garlic, lentils, vegetable broth, bay leaves, thyme, rosemary and bring to a boil. Reduce heat to a low, cover and simmer for 30-35 minutes until lentils are tender. Stir every 5 minutes or so, making sure vegetables aren’t sticking to the bottom of the pan. You may need to add more vegetable broth/water. Once lentils are cooked, whisk in the tomato paste.
  3. 1) While the lentils are cooking, make the potatoes. Place the potatoes in a medium saucepan and cover by 1-inch with water. Stir in the salt and bring water to a boil. Reduce heat to medium and simmer potatoes until they are fork tender, about 15 minutes. 2) Then drain the cooked potatoes and use a fork or potato masher to create a mashed potato consistency. 3) Add the mashed potatoes back into the pan and add the coconut oil and milk and stir.
  4. Pre-heat a broiler on high. When the lentils are fully cooked remove the bay leaves and add in the frozen peas…stir. Place the lentil filling into a 9×13” baking dish. Spread the mashed potatoes on top in an even layer.
  5. This is how mine looked before going under the broiler for 5 minutes.
  6. This is how my vegan comfort food looked after the broiler gave it a nice crispy top. I added some parsely for looks.
  7. Place this right away and enjoy! *Keep this in your fridge for up to a week for lunch leftovers.

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