potato, lentil & vegetable shepherd's pie

Name: Potato, Lentil & Vegetable Shepherd's Pie
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) russet potatoes, cut into 1" cubes; 1/3 cup(s) whole milk; 3 tablespoon(s) unsalted butter; freshly ground black pepper to taste; 1 cup(s) brown lentils, rinsed and sorted; 1 bay leaf; 2 cup(s) water or broth; 3 tablespoon(s) olive oil; 1 medium yellow onion, finely diced; 4 ounce(s) mushrooms, sliced; 1 teaspoon(s) garlic, minced; 3 cup(s) mixed frozen vegetables - carrots, corn, green peas; 1 can(s) 14-oz. can diced tomatoes, drained; 1/4 cup(s) flat-leaf parsley, finely chopped; 1 tablespoon(s) worcestershire sauce; 1 teaspoon(s) dried oregano; salt and freshly ground black pepper; tabasco sauce (optional); 1/4 package(s) parmesan cheese, grated

2 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Nov 17, 2020

Don't let the ingredient list and instructions keep you from making this yummy vegetarian shepherd's pie. It's a classic comfort food and you get your protein from the lentils.

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prep time 20 Min

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

2 pounds russet potatoes, cut into 1" cubes
1/3 cup whole milk
3 tablespoons unsalted butter
freshly ground black pepper to taste
1 cup brown lentils, rinsed and sorted
1 bay leaf
2 cups water or broth
3 tablespoons olive oil
1 medium yellow onion, finely diced
4 ounces mushrooms, sliced
1 teaspoon garlic, minced
3 cups mixed frozen vegetables - carrots, corn, green peas
1 can 14-oz. can diced tomatoes, drained
1/4 cup flat-leaf parsley, finely chopped
1 tablespoon worcestershire sauce
1 teaspoon dried oregano
salt and freshly ground black pepper
tabasco sauce (optional)
1/4 package parmesan cheese, grated

How To Make potato, lentil & vegetable shepherd's pie

Step 1

In a large pot, combine potatoes with enough water to cover and add salt. Bring to a boil and cook until tender. Drain potatoes and return to the pan. Add the milk and butter and mash potatoes until smooth. Season with salt and pepper to taste. Cover with a lid to keep warm.

Step 2

In a medium saucepan, combine lentils and bay leaf with 2 cups of water or broth. Bring to a boil; then reduce heat to a simmer and cook until tender -- approx. 15-20 minutes. Do not overcook. Drain, remove bay leaf and set aside.
Step 3

Heat a 10-12 inch cast iron skillet over medium high heat until hot. Add the oil and cook onions until tender and light colored. Add the mushrooms and cook until wilted - stirring frequently.
Step 4

Stir in the garlic and cook an additional 30 seconds. Return the lentils to the skillet along with thawed vegetables, tomatoes, parsley, worcestershire sauce, and tabasco, if using. Cook on medium heat until mixture is thoroughly warmed through and vegetables are tender.
Step 5

Spoon the potatoes on top of the lentil-mushroom mixture. Use a fork to make a decorative pattern in potatoes. Sprinkle with parmesan cheese.
Step 6

Bake at 375 degrees for 10-15 - then place under broiler briefly to brown top. Watch carefully to prevent burning. Remove from oven and let casserole stand approx. 10 minutes.
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