Lentil Shepherd’s Pie


Lentil Shepherd’s Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 People 15 Minutes
Cook Time
62 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
62 Minutes
Lentil Shepherd’s Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 People 15 Minutes
Cook Time
62 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
62 Minutes
Ingredients
Servings: People
Instructions
  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and celery, and season with salt and pepper. Cook stirring occasionally, until softened, about 6 minutes.
  2. Stir in soy flour and cook for 1 minute. Add thyme, lentils, tempeh, peas, and broth and continue cooking, stirring often, until broth has thickened and vegetables are heated through, about 5 minutes. Set aside.
  3. Pre-heat the oven to 350oF. Lightly grease a 9 x 9-inch baking dish.
  4. In a medium saucepan, place sweet potatoes, a good pinch of salt, and water to cover. Bring to a boil, reduce heat to a simmer and cook until fork tender, about 10 minutes. Drain well and set aside.
  5. Transfer lentil mixture to casserole and spread evenly. Place potatoes in a medium bowl with soy milk and cinnamon and mash to desired consistency. Season with salt and pepper and spread on top of lentil mixture, smoothing decoratively with the tines of a fork.
  6. Bake until edges of pie begin to bubble and lentil mixture is piping hot, 30 to 40 minutes. Serve immediately.
Share this Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>