Lentil Shepard’s pie

Name: Lentil Shepard’s pie
Cuisine: European, British
Ingredients: 2 cans brown lentils; 4 chopped mushrooms; 1.5 cup frozen peas & carrots; 1 cup frozen corn; 1 can tomato paste; 3 tbsp flour; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp oregano; 1/2 tsp thyme; 2 tbsp balsamic vinegar or red wine; Salt to taste; Pepper to taste; 2 cups broth or bouillon & water; 4 small sweet potatoes; 6 medium potatoes; Butter; Milk; 1 tbsp maple syrup; Cheese optional

1 step

Lentil Shepard’s pie, adaptable. Use 2-3 cups frozen veg or can grate a carrot etc, use what you have! Also the seasoning amounts are an estimate. Taste & adjust.

Updated at: Thu, 17 Aug 2023 09:45:50 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories4253.4 kcal (213%)

Total Fat25.6 g (37%)

Carbs830.7 g (319%)

Sugars91.9 g (102%)

Protein214.7 g (429%)

Sodium2904.6 mg (145%)

Fiber126.1 g (450%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Peel, cube & Boil potatoes or pressure cook on high for 8 minutes. Meanwhile, rinse & drain lentils, sauté vegetables then add lentils & seasoning. Sprinkle with flour and mix through. Add tomato paste, vinegar + syrup or wine (no syrup needed with wine but you may want to increase the amount to 1/4 cup). Add broth & reduce heat to simmer until thickened. Taste & adjust as necessary. Return to finish mashed potatoes with butter milk and salt. Layer the lentil mixture then top with potato mixture in an oven sage greased baking dish. Optionally top with cheese. Bake at 400°F covered for 20 minutes then uncovered an additional 5-10 to melt cheese. Optionally serve with franks red hot sauce. Freezes well (freeze before baking). If making ahead the cook time will be longer.