AuthorKathrynI have been making my version of this recipe for many years, it's a great warm feeling dish. Brady grew up eating shepherd's pie, and I wanted to make a veggie version of it. The secret ingredient to this recipe is the Worcestershire sauce, it's gives the dish a zippy flavor and just ties all the ingredients together.
Preheat oven to 375 degrees.
If making mashed potatoes now, peel, chop and add to pot of water. Make sure water covers potatoes. Bring to a boil, reduce heat to medium and simmer for about 20 minutes.
If using leftover potatoes, warm up in microwave until the potatoes get soft again, about 5 minutes. set aside.
Add lentils to pot and add 2 cups of water and bay leaf. Bring to boil, reduce heat to medium and cook for about 20 minutes. If the water evaporates, add a little at a time so boil continues. Keep an eye on the lentils to avoid overcooking, you don't want them to be too mushy!
Once lentils are done, remove from heat, drain, and remove bay leaf. Set aside.
While the potatoes and lentils are cooking, heat olive oil in a skillet over medium heat. Add diced onion and cook for about 3 minutes. Add carrots and celery and cook for another 3 minutes.
Add 2 cloves of crushed garlic, peas, corn, parsley, oregano, 1 tsp salt, 1 tsp pepper, red pepper flakes, and Worcestershire sauce. Stir and cook for about 5 more minutes. Stir lentils into mixture and turn off heat.
If cooking potatoes now, check to see if they are soft. Once soften, drain, put back in pot and add 1 clove minced garlic, 1 tsp salt, 1 tsp pepper, milk and butter. Use potato masher or hand mixer to mash potatoes until smooth and creamy.
Lightly grease a 9 x 13 baking dish with olive oil. Pour the lentil and veggie mixture in dish and spread evenly across the bottom of dish.
Spread mashed potatoes over veggie mixture using a spatula, until surface is smooth and even.
Place dish in oven and and bake for 40 minutes. The tips of the potatoes should be golden brown.
Once pie is done remove from oven and cut into 9 pieces. Add a drizzle of sriracha for extra spice boost!
Ingredients
Directions
Preheat oven to 375 degrees.
If making mashed potatoes now, peel, chop and add to pot of water. Make sure water covers potatoes. Bring to a boil, reduce heat to medium and simmer for about 20 minutes.
If using leftover potatoes, warm up in microwave until the potatoes get soft again, about 5 minutes. set aside.
Add lentils to pot and add 2 cups of water and bay leaf. Bring to boil, reduce heat to medium and cook for about 20 minutes. If the water evaporates, add a little at a time so boil continues. Keep an eye on the lentils to avoid overcooking, you don't want them to be too mushy!
Once lentils are done, remove from heat, drain, and remove bay leaf. Set aside.
While the potatoes and lentils are cooking, heat olive oil in a skillet over medium heat. Add diced onion and cook for about 3 minutes. Add carrots and celery and cook for another 3 minutes.
Add 2 cloves of crushed garlic, peas, corn, parsley, oregano, 1 tsp salt, 1 tsp pepper, red pepper flakes, and Worcestershire sauce. Stir and cook for about 5 more minutes. Stir lentils into mixture and turn off heat.
If cooking potatoes now, check to see if they are soft. Once soften, drain, put back in pot and add 1 clove minced garlic, 1 tsp salt, 1 tsp pepper, milk and butter. Use potato masher or hand mixer to mash potatoes until smooth and creamy.
Lightly grease a 9 x 13 baking dish with olive oil. Pour the lentil and veggie mixture in dish and spread evenly across the bottom of dish.
Spread mashed potatoes over veggie mixture using a spatula, until surface is smooth and even.
Place dish in oven and and bake for 40 minutes. The tips of the potatoes should be golden brown.
Once pie is done remove from oven and cut into 9 pieces. Add a drizzle of sriracha for extra spice boost!
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