This week, I was trying to think of some healthy twists on some classic comfort foods. I started with Shepherd’s Pie.
1 cup dry lentils, rinsed and sorted
4-5 medium golden potatoes
1/2 onion, diced
2 carrots, diced
3 stalks celery, diced
1 Tbsp minced garlic
2 Tbsp oil
3 Tbsp flour
2 cups stock (we’re not vegetarian, so I used beef. Veggie stock would be fine)
1/2 cup TVP (I threw it in because I had it, totally ok to skip)
1 cup frozen peas
In a small pot, simmer lentils in water until softened (about 30 minutes). Meanwhile, boil your potatoes and make mashed potatoes in your favorite fashion. I used sour cream, garlic and margarine in mine.
In a large sauté pan, combine onion, carrot, celery, garlic and oil. Add any dry herbs you like now. Thyme would be great, but I skipped it because Hubs doesn’t like it. Stir until veggies soften. Add flour to make a roux. Add stock 1/2 cup at a time until you’ve got a gravy with your veggies. Stir in your cooked lentils, TVP and peas. Season to taste with salt and pepper.
Pour the lentil mixture into a large casserole dish. Dollop mashed potatoes over the top. Bake at 350 for 30-40 minutes just to heat everything through and crisp the top of the potatoes. Enjoy!