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
- Preheat oven to 350°F.
- In medium pot, bring lentils and broth to a boil. Cover and let simmer on low according to package directions until lentils are soft. Remove from heat and set aside.
- Add potatoes to a large pot with water. Bring to a boil and let simmer till soft, about 15 minutes. Mash with butter & milk.
- 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.
- Bake for 20 minutes. Let sit 10 minutes before serving.
- Preheat oven to 350°F.
- In medium pot, bring lentils and broth to a boil. Cover and let simmer on low according to package directions until lentils are soft. Remove from heat and set aside.
- Add potatoes to a large pot with water. Bring to a boil and let simmer till soft, about 15 minutes. Mash with butter & milk.
- 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.
- Bake for 20 minutes. Let sit 10 minutes before serving.
