Lentil Shepherd’s Pie

As an omnivore who has eaten the original Shepherd’s Pie I’m just going to say that this might be even better. YUM!

Plus it’s packed with fiber-rich lentils and veggies that your gut microbes will adore.

And your taste buds won’t be mad either!

RECIPE

Yield
serves 4

Ingredients

• 2 cups of brown lentils
• 1 chopped yellow onion
• 3 tbsp avocado oil
• 1 cup chopped carrots
• 4 minced garlic cloves
• 1 heaped tsp smoked paprika
• 1 tsp cinnamon
• 2 tbsp tomato paste
• 4 cups of vegetable stock
• 2 bay leaves
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped rosemary
• 3 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tbsp flour
• 1/2 cup frozen corns
• 1/2 cup frozen peas
• salt and pepper
• dust of smoked paprika 
• fresh parsley
• + your favorite mashed potato recipe

Method

Soak lentils in water for 3-6 hours or overnight. Drain and rinse a few times. 

Sauté onion in avocado oil on medium high heat for 5 minutes.
Add carrots with salt and sauté for 3 minutes.
Add garlic, smoked paprika, cinnamon and sauté for a minute until fragrant.
Add tomato paste and sauté for a minute.
Add the soaked and drained lentils, vegetable stock, bay leaves, thyme, rosemary, Worcestershire sauce and mustard. Mix well.
Let it simmer for 20 minutes, stirring often until the lentils are softened.
Add flour and frozen corns and peas. Mix well to combine.
Adjust the salt and pepper to taste.

Transfer to an oven proof baking dish and top with mashed potatoes (cooked potatoes mashed with butter, salt, garlic powder and grated Parmesan or your favorite mashed potato recipe)

Dust with smoked paprika.
Bake at 400F for 20-30 minutes until bubbling.
Plate, top with fresh parsley and enjoy right away.