Easy Lentil Veggie Shepherds Pie
A delicious vegetarian Shepherds Pie with a few short-cut options. ;)
Ingredients
- 2 cup Mashed potatoes
- 1 sweet onion chopped
- 4 tsp garlic minced
- 4 cups vegetables of choice
- 2 cups lentils cooked (or use one can cooked lentils)
- 1/4 cup red wine cabernet sauvignon or merlot
- 3/4 cup vegetable broth
- 2 tsp sea salt
- 1/2 tsp red pepper flakes (to taste)
- 2 tbsp potato starch
- 2 tsp thyme leaves fesh, or 1 tsp. dreid plus more for garnish
- 2 tsp. rosemary leaves fresh, chopped, or 1 tsp dried
- 1/2 tsp paprika for garnish
Instructions
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Preheat oven to 375 degrees. Lightly oil a 3-4 quart casserole dish
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Heat oil over medium in a large saucepan. Add garlic and onions and a couple pinches of salt. Stir to compbine -- until onions are soft. About 3-4 minutes
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Add the vegetables, cooking until soft. (Depending on which veggies you use, some take longer to cook through.) Add any frozen veggies when raw vegetables are starting to soften.
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Add cooked lentils, and stir in potato starch until combined. Add red wine, broth, thyme and rosemary. Stir until combined.
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Spoon the filling into the prepared casserole dish and spread out evenly
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Use a spoon to gently spread the mashed potatoes across the top of the filling in an even layer. (My family likes it thick. :))
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Top with paprika and extra thyme or rosemary if you like. Bake for 25-20 minutes, then switch oven to broil and broil for 3-5 more minutes, until bubbling around the edges. Watch closely to avoid burning.