Here is the recipe for Lentil Shepherd's Pie, a vegetarian twist on classic comfort food. This recipe makes 6 servings and has a cook time of approximately 1 hour.
Ingredients:
For the mashed potato topping:
2 lbs. potatoes, peeled and chopped
1/2 cup milk
4 tbsp. butter
Salt and pepper to taste
For the lentil filling:
1 cup green or brown lentils, rinsed
2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 tbsp. tomato paste
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. paprika
1/4 cup red wine
2 cups vegetable broth
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
Add the carrots, celery, and mushrooms to the skillet and cook until the vegetables are tender, about 10 minutes.
Stir in the lentils, tomato paste, thyme, rosemary, paprika, red wine, and vegetable broth. Bring to a simmer and cook until the lentils are tender and the liquid has reduced about 20-25 minutes. Season with salt and pepper to taste.
Drain the potatoes and mash them with the milk and butter until smooth. Season with salt and pepper to taste.
Pour the lentil mixture into a 9x13 inch baking dish. Spoon the mashed potatoes on top of the lentil mixture and spread evenly.
Bake for 20-25 minutes or until the mashed potatoes are golden brown.
Let the shepherd's pie cool for a few minutes before serving.
Enjoy your vegetarian Lentil Shepherd's Pie, a delicious and comforting meal that's perfect for any day of the week!