Shepherd’s Pie

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Ingredients

Filling:

• 1 cup cooked lentils

• 1/2 tbsp vegetable oil

• 1/2 onion diced

• 1/2 cup frozen peas

• 2 medium carrots shredded or diced

• 1/4 cup raisins

• 1/4 green olives - cut in halves

• 1 tsp fresh herbs (thyme, rosemary, tarragon)

• 1/4 cup vegetable stock

• Salt & pepper to taste

Mashed Potatoes:

• 2 pounds of russets or yukon gold potatoes

• 1/4 cup warm plant-based milk

• 2 tbsp vegan butter - Earth Balance

• nutmeg, salt, and black pepper to taste

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Instructions

Mashed Potatoes: 

1. In a large pot, cover potatoes with water. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.

2. Use a potato masher to mash potatoes until smooth.

3. Meanwhile, in a small saucepan, melt butter and milk until warm.

4. Pour over warm milk-butter mixture and stir until completely combined and creamy.

5. Season mashed potatoes with nutmeg, salt and pepper. Set aside.

Carrot Filling: 

1. While the potatoes are cooking heat oil in a big skillet over medium heat. Add onion, and after a couple of minutes add carrots.

2. Once carrots start to soften add frozen peas. Toss for a couple of minutes and add cooked lentils, raisins and green olives.

3. Keep the mix wet by adding vegetable stock. Simmer for a few minutes and turn off heat.

4. Preheat oven to 350 degrees F.

5. Spoon the lentil mix into a baking dish or molds. Press the mix and cover with the mashed potato.

6. Bake for about 15 minutes and then broil until the top turns golden brown.

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