Lentil Shepherd’s Pie

Name: Lentil Shepherd’s Pie
Yield: 6
Ingredients: 1 cup Lentils; 3 cups Water; 2 tsp Oil; ½ cup Onion, chopped; 1 cup Mushroom, sliced; 1 Carrots, chopped; 1 Celery stalk, chopped; ½ cup Frozen peas; ½ cup Flour; 2 tbsp Worcestershire sauce; 3 tbsp Tomato paste; Salt and black pepper; 2 ½ cups Mashed Potatoes; 3 tbsp Red wine

Categorymediterranean, This Week Menu, Vegan

Yields6 Servings

1 cup Lentils

3 cups Water

2 tsp Oil

½ cup Onion, chopped

1 cup Mushroom, sliced

1 Carrots, chopped

1 Celery stalk, chopped

½ cup Frozen peas

½ cup Flour

2 tbsp Worcestershire sauce

3 tbsp Tomato paste

Salt and black pepper

2 ½ cups Mashed Potatoes

3 tbsp Red wine

Preheat oven to 400°F.

Combine lentils and 3 cups water in a pot and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.

Meanwhile, cook onion, mushrooms, carrot, and celery in oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.

Add lentils, red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more water as needed to create a sauce. Adjust season with salt & pepper to taste.

Spoon lentil mixture into a deep-dish pan. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.

Ingredients