Lentil Shepherd’s Pie

• tiempo total: 49 minutes

Ingredientes

As an omnivore who has eaten the original Shepherd’s Pie I’m just going to say this might be even better - YUM! Plus it’s packed with fiber-rich lentils and veggies that your gut microbes will adore. And your taste buds won’t be mad either!

RECIPE

Soak 2 cups of brown lentils in water for 3-6 hours or overnight. Drain and rinse a few times.

Sautée one chopped yellow onion in 3 tablespoons avocado oil on medium high heat for 5 minutes

Instrucciones

Add 1 cup chopped carrots with salt and sauté for 3 minutes

Add 4 minced garlic cloves, 1 heaped tablespoon smoked paprika, 1 teaspoon cinnamon and sautee for a minute until fragrant

Add 2 tablespoons tomato paste and sauté for minute

Add the soaked and drained lentils, 4 cups of vegetable stock, 2 bay leaves, 1 tablespoon each chopped fresh thyme and rosemary, 3 tablespoons of Worcestershire sauce (optional) and 2 tablespoons Dijon mustard and mix well

Simmer for 20 minutes stirring often until the lentils are softened

Add 2 tablespoons flour and 1/2 cup each frozen corns and peas mix well to combine

Adjust the salt and pepper to taste

Transfer to an oven proof baking dish and

Top with mashed potatoes and dust with smoked paprika

Bake at 400F for 20-30 minutes until bubbling

Plate, top with fresh parsley and enjoy right away