Lentil Shepards Pie

Lentil-Shepherds-Pie-A-Virtual-Vegan-13.jpg

Ingredients


1 1/2 cups Brown or green lentils

2 Carrots

4 celery stalks

4 cloves Garlic

16 oz Mushrooms
1 Onion
1 cup Peas, fresh or frozen
1 sweet potato 
1/4 cup plain greek yogurt

2 tsp Thyme, dried leaves
3 cups Vegetable broth
1/4 cup Bbq sauce
2 tbsp Soy sauce
1 tbsp Oil
1 tbsp smart balance

salt and pepper to taste


To prepare:


  1. Preheat oven to 425F (220C).

  2. Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, celery, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.

  3. Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, boil the sweet potatoes. When softened, mash and mix in yogurt and smart balance. Add salt and pepper to taste.

  4. Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.

  5. Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.


Theresa DeLorenzo