Vegetarian Lentil Shepard's Pie
A lentil and veggie packed meal that hits the spot. Warm, wholesome, and delicious!
Ingredients
- 1 ½ brown lentils
- 4 cups water
- 2 vegetable bouillon cubes
- ½ cup onion or ¼ cup dried onion
- 4 carrots chopped
- 5 stalks celery chopped
- 1 tablespoon red wine vinegar optional
- 2 teaspoons Worcesterchire sauce
- 3 tablespoons tomato paste
- salt and pepper
- 2 tablespoons chopped parsley for garnish
Instructions
- Combine lentils and 4 cups of water with chopped carrots, chopped celery, 2 vegetable bouillon cubes in a saucepan and bring to a boil. Reduce heat to low and cover. Cook 20 minutes or until lentils and vegetables are cooked.
- Once lentils are cooked add red wine vinegar, Worcestershire sauce, tomato paste, and salt.
- In a large pot boil the peeled potatoes until soft then strain water. Mash the potatoes inside the pot until fluffy, using a masher. Add in the butter, milk or Almond milk and salt, then mix.
- Spoon lentil mixture into a deep baking dish. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned at 400F
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