Lentil Shepherd's Pie


Recipe by Haylie Duff

1 c green lentils
2 c chicken broth (or vegetable broth)
5 large russet potatoes
2 tbsp butter (for the potatoes)
1⁄4 c milk (for the potatoes)
1 small yellow onion
2 clv garlic (minced)
2 c mushrooms (sliced)
1 tsp chili powder
1 tbsp lemon juice
large pinch sea salt & black pepper
rosemary or thyme (optional herbs for garnish)

Preheat oven to 350 degrees F.

Bring lentils and broth to a boil with a pinch of kosher salt. Cover and let simmer on low until lentils are soft.

Peel potatoes and quarter. Bring to a boil and let simmer till soft. Mash with butter & salt.

In separate skillet, sauté onions until translucent. Then add garlic, Libby's® Diced Carrots, mushrooms and Libby’s® Cut Green Beans. Once browned, add the lentils and gently fold together. Transfer lentil mixture to baking dish. Cover with mashed potatoes.

Drizzle melted butter across potatoes and bake for 12 minutes.