Vegetarian Shepherds Pie

Ingredients

• 1/2 cup lentils (dry)
• 2 Cloves of garlic, minced
• 1 Yellow onion, diced
• 1Tbsp olive oil
• 3 Carrots, diced
• 2 Celery stalks, diced
• 8 Oz. mushrooms, sliced
• 3/4 tsp Salt
• 1 tsp Thyme
• 1/2 tsp Paprika
• Pepper, to taste
• 1 Tbsp tomato paste
• 1 Tbsp Flour
• 1 Cup vegetable broth
• 1 Cup frozen peas
• 1 1/2 lbs potatoes, peeled

Instructions

1. Peel 4-5 medium potatoes, cut into eighths and place in pot of water to boil
2. Rinse and drain lentils, place in a sauce pot with 1 cup of water and bring to a boil, reduce heat to medium-low and simmer uncovered for 10-15 minutes or until tender, stirring occasionally
3. Preheat oven to 400F
4. Prep all ingredients
5. In a skillet over medium heat, saute onions and garlic in olive oil, for 3-5 minutes or until onions are transparent
6. Add carrots and celery to the skillet and continue to saute for about 5 minutes or until celery is softened
7. Add the mushrooms, salt, thyme, paprika, and pepper. Continue to saute for 3-5 minutes or until the mushrooms have fully softened
8. Add the tomato paste and flour. Stir until the vegetables are coated and a pasty mixture forms
9. Add the vegetable broth, stir to dissolve the flour and tomato paste. Allow the broth to simmer, becoming slightly thicker
10. Stir in the cooked lentils and frozen peas, allow mixture to heat through
11. To achieve a browned surface on the mashed potatoes, put on broil and watch closely

Notes

• 6 Servings
• 90 mins from scratch