Lentil Sheperds Pie

Lentil Shepherds Pie

Using canned lentils and frozen vegetables turns this into an easy meal that can be made ahead. It makes two pans, so it can easily be cut in half if you are not feeding an army like me.

Ingredients

2 onions, chopped
2 stalks celery, diced
2 tsp garlic minced

4 cups frozen peas and carrots
2 cups frozen corn

2 - 19 oz cans lentils, drained

1/4 tsp cumin
1/4 cup soy sauce
1/4 tsp black pepper
1 tsp vegetable stock powder

8 cups mashed potatoes

1 tsp paprika for garnish only


Directions

Cook onions, celery and garlic in a little water until soft.

While they are cooking, cook peas and carrots, and the corn to desired tenderness in the microwave.

Add cumin, soy sauce, pepper and vegetable stock powder to the onion mixture and combine well.

Add the cooked peas and carrots, and corn to the onion mixture. Combine well.

Divide mixture between two 9x13 inch pans.

Cover with the mashed potatoes.

Using a fork, pierce the mashed potatoes to allow steam to escape.

Sprinkle mashed potatoes with the paprika.

Enjoy!