Shepherd’s Pie

Ingredients

Mashed Potatoes

3 lbs Yukon gold potatoes peeled and quartered

1/2 tsp sea salt or to taste

1/2 cup soy milk or milk of choice

1/4 tsp garlic powder optional

Filling

3 cups cooked or canned green or brown lentils (approx 1 cup raw)

3 cups mixed frozen veggies

2 tbsp tamari or soy sauce if not avoiding gluten

1/4 cup tomato sauce or tomato puree

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp smoked paprika or sweet

salt and pepper to taste

Directions

Preheat oven to 425 degrees F.
Place potatoes in a large pot of water (just covering potatoes) and bring to a boil, cooking until fork tender, approx. 10 minutes.
Drain and return to the pot, add the milk, salt and garlic powder if using, and mash with a potato masher. Add more milk if needed and set aside.
Meanwhile, add your cooked or canned lentils and all remaining filling ingredients to the bottom of a 9"x13" baking dish (or similar). Mix well.
Top with the mashed potatoes and spread them out evenly across the top. Then, use a fork to make crisscross pattern across the top. Cover the tray with parchment paper and then aluminum foil.
Bake for 20 minutes, then remove the foil and paper and bake another 10 minutes uncovered. Remove from the oven and let cool for a few minutes before slicing and serving.

Never Lose Track of Your Favorite Recipes.