Lentil Shepherd's Pie
Lentil Shepherd's Pie
SERVINGS
6
PREP TIME
20 Min
COOK TIME
20 Min
Ingredients
1 cup green lentils
2 cups vegetable broth
5 Russet potatoes, peeled & chopped
4 tablespoons butter
1/4 cup milk
1/2 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 can (14.5 oz.) Libby's French Style Green Beans, drained
1 can (15 oz.) Libby's Pes & Carrots, drained
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (plus more for garnish)
1/4 cup shredded sharp cheddar cheese
1 cup green lentils
2 cups vegetable broth
5 Russet potatoes, peeled & chopped
4 tablespoons butter
1/4 cup milk
1/2 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 can (14.5 oz.) Libby's French Style Green Beans, drained
1 can (15 oz.) Libby's Pes & Carrots, drained
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (plus more for garnish)
1/4 cup shredded sharp cheddar cheese
Instructions
1. Preheat oven to 350°F.
2. In medium pot, bring lentils and broth to a boil. Cover and let simmer on low until lentils are soft.
3. Add potatoes to a large pot with water. Bring to a boil and let simmer till soft, about 15 minutes. Mash with butter & milk.
4. In large skillet, add oil, onion, garlic, and mushrooms. Saute over medium 5 minutes. Gently stir in green beans, peas & carrots, Worcestershire sauce, tomato paste, and thyme. Cook 2 minutes until heated through. Add cooked lentils and gently fold together. Transfer mixture to baking dish. Cover with mashed potatoes then sprinkle cheese on top.
5. Bake for 20 minutes. Let sit 10 minutes before serving.
1. Preheat oven to 350°F.
2. In medium pot, bring lentils and broth to a boil. Cover and let simmer on low until lentils are soft.
3. Add potatoes to a large pot with water. Bring to a boil and let simmer till soft, about 15 minutes. Mash with butter & milk.
4. In large skillet, add oil, onion, garlic, and mushrooms. Saute over medium 5 minutes. Gently stir in green beans, peas & carrots, Worcestershire sauce, tomato paste, and thyme. Cook 2 minutes until heated through. Add cooked lentils and gently fold together. Transfer mixture to baking dish. Cover with mashed potatoes then sprinkle cheese on top.
5. Bake for 20 minutes. Let sit 10 minutes before serving.
