Lentil Shepherd’s Pie

Or is it? Isn’t Shepherd’s Pie made usually made with lamb? This is a vegetarian version made with lentils and is a really old favourite here but a meal I don’t make nearly as often as I would enjoy. The thing is, is that it takes three pots to make and that turns me off. Still, my family and a few friends ask me to make this meal enough that I should put it on our meal plan more often.

It’s taken me so long to share the recipe because it’s one I always just wing making. There’s a lot of room to play with the ingredients used and it’s a great meal for using up the last of what’s in your fridge. This recipe is so worth trying but cook with your eyes as you do. Taste and adjust to your own liking.

Lentil Shepherd’s Pie

• 1 1/2 cups uncooked and rinsed Green or Brown Lentils
• 3 cups Water
• 1/2- 1 Onion, chopped
• 2 Carrots, chopped
• 3 Celery Stalks, chopped
• 1- 2 Bell Peppers, chopped
• 1/4- 1/3 cup Tamari
• 1 1/2 tbsp dried Basil Leaves
• 1 tbsp dried Thyme Leaves
• 1 tsp dried ground Oregano
• 1/2 tsp dried ground Marjoram
• 1 tsp Cracked Pepper
• 5-7 Potatoes, roughly chopped
• 1/4- 1/2 cup Butter or Butter Substitute
• 1/2 cup Milk
• 1 bunch Spinach, Kale or Chard, chopped (optional)
• 2 Tomatoes, sliced (optional)

1. In a medium size pot bring the lentils and water to a boil. Lower heat, cover and simmer for about 30 min or cooked. Strain and set aside.
2. In a large sauté pan, sauté onions for 5 minutes and then add the rest of your veg. You can use the veg listed above or whatever you have in your fridge, zucchini, beets… I’ve even used broccoli before. Sauté veg until soften and browning. Stir in spices and tamari to veg mix. Stir in cooked lentils and remove from heat.
3. Boil potatoes in a large pot until tender. Strain and put back in pot. Mash with butter and milk.
4. Preheat oven to 350′. In a large casserole dish, put lentil and veg mix. Next layer with spinach or other greens and top with mashed potatoes. Add sliced tomatoes and a little salt and pepper and bake for about 30 minutes or until potatoes are crisping and turning golden on top.