Lentil Shepherd's Pie

 

Lentil Shepherd's Pie

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary¹
• 1/4 teaspoon red pepper flakes
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (15-ounce) can crushed tomatoes, undrained
• 1 bay leaf
• Salt and pepper to taste
• 2 cups mashed potatoes
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic and cook until softened, about 5 minutes.
2. Stir in the thyme, rosemary, and red pepper flakes and cook for 30 seconds more.
3. Add the lentils, vegetable broth, crushed tomatoes, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
4. Remove the bay leaf and season the lentil mixture with salt and pepper to taste.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Transfer the lentil mixture to a 9x13 inch baking dish. Top with the mashed potatoes and sprinkle with Parmesan cheese.
7. Bake for 20-25 minutes, or until the potatoes are golden brown.
8. Let cool for 10 minutes before serving.

Nutrition Information (per serving):

• Calories: 300-350
• Protein: 15-20g
• Carbohydrates: 40-45g
• Fiber: 10-15g
• Iron: 10-15% of the daily value
• Vitamin A: 10-15% of the daily value
• Vitamin C: 10-15% of the daily value

Tips:

• You can use any type of lentils you like.
• For a creamier lentil mixture, add a can of coconut milk or a cup of vegetable broth.
• You can also add other vegetables to the lentil mixture, such as mushrooms, spinach, or peas.
• Top the shepherd's pie with a dollop of sour cream or a sprinkle of fresh herbs.
• Serve the shepherd's pie with a side salad or crusty bread.