Lentil Shepherd’s Pie
2 teaspoons of olive oil
1 cup brown lentils
4 cups of vegetable broth
1/2 cup of yellow onion
1 cup mushrooms, chopped
1 cup carrot
1 cup of celery
1/2 cup of frozen peas
1 tsp of salt
1 teaspoon of garlic
1/2 tablespoon of gluten free flour
3 tablespoons of dry red wine
2 teaspoons of Worcestershire sauce
3 tablespoons of tomato paste
2 tablespoons parsley
1 tsp of pepper
2 1/2 cups prepared mashed potatoes. (This is super simple, I boiled about three peeled potatoes, in a separate pain I sautéed some onion, garlic and vegan butter. Once the potatoes were drained, I poured the onion mixture on top, added some coconut milk, salt and pepper, whisked it all together. Done)
Preheat oven to 400 degrees
Combine lentils and broth in a saucepan. Let it boil. Once it’s boiling, reduce heat and cover. I cooked it for about 30 minutes. You want your lentils to be tender and cooked through.
In a separate pain, heat the olive oil over medium heat.
Add in your onion, mushrooms, carrot, celery, garlic and sauté for about 1 - 2 minutes
Once the lentils are cooked, add them and the broth they were cooked in, to the veggie mixture.
Add in your red wine, Worcestershire sauce, tomato paste.
Stir in your frozen peas next and cook for about 10 minutes. Keep adding broth so it remains a sauce like consistency.
Finally add in your salt, pepper and parsley.
Plate your lentil mixture in a baking dish. Top it with your prepared mashed potatoes and then bake for 25 - 30 minutes.