Meatless Shepherd’s Pie
Its what’s for dinner at our house tonight. 1 hour start to finish.
Recipe inspired by Martha Stewart
3 lbs Yukon Gold potatoes – washed
3 Tbsp butter (dairy or vegan)
S & P to taste
1 med onion – diced
3 garlic cloves – minced
1.5 C brown lentils – rinsed and drained
4 C stock (veggie or chicken)
1 tsp dried thyme
10-oz bag mixed frozen veggies
Preheat oven to 425*F
Mashed potatoes: boil in water on stovetop until they easily slide off fork (20-30 min.), drain, mash with butter an add salt and pepper to taste.
Filling: Heat a large saucepan over medium heat. Sauté onions and garlic in 1 tbsp avocado oil until caramelized (~5 min.)
Add salt and pepper, lentils, stock, and thyme. Stir. Bring to low boil then decrease heat to simmer for 35 minutes or until lentils are tender.
Add bag of frozen veggies during the last 10 minutes and cover until done.
Add filling to 9×13 baking dish. Top carefully with mashed potatoes.
Place on baking sheet in case of overflow.
Bake at 425*F for 10-15 minutes.
Let sit to thicken.
Serve and enjoy!