Vegetarian Shepherd’s Pie

This is a great main dish for vegetarians and also a great side dish.  The flavors combine well for the perfect taste of comfort food while being full of lentils and vegetables to give you plenty of healthy nutrients.

Enjoy!

Serves 6-8
Prep time: 10 minutes
Cooking time: 1 ½ hour

Ingredients

6 oz. lentils

4 oz. split peas

1pint hot water 

1 medium onion, chopped

½ green pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

1 clove garlic, crushed 

Topping:

½ lb. tomatoes, sliced

1 ½ lbs. cooked potatoes

3 oz. cheddar cheese, grated

1 small onion, diced small

2 oz. butter

2 Tablespoons milk

salt and pepper to taste

Directions

1. Wash the lentils and split peas, then put them in a saucepan with the stock or water and simmer gently, covered, for about 45 – 60 minutes or until the peas have absorbed the liquid and are soft.  

2. Preheat the oven to 375 F.  

3. Melt some butter in a medium saucepan and sauté’ the celery, onion, carrots and pepper; cook gently until softened.  

4. Add the vegetables to the lentil mixture and combine.  

5. Season with salt and pepper and spoon into a large pie dish.  Arrange the sliced tomatoes on top.

6. Topping:  Sauté the onion in butter in a small pan until it is translucent.

7. Mash the potatoes and add the cooked onion, butter, milk and grated cheese.  

8. Mix well then season with salt and pepper, spread on top of the lentil mixture.  

9. Bake for about 20 minutes, or until the top is lightly browned. 

Make it your own

Substitute or vegetable stock for the hot water, step 1

Add 1 cup frozen peas, step 4

Add 1 tablespoon tomato paste, step 4

For a little added spice, step 3

1 tsp dried thyme 

1/2 tsp smoked paprika