Simple Shepherd’s Pie

Have left over mashed potatoes in the fridge and don’t know what to make? This easy shepherds pie recipe is a great place to start. I love this meal — it’s a great way to repurpose ingredients and make one comforting meal. Topped with creamy mashed potatoes, once baked, they became ever so crispy on top with a slight golden tint to them. If you are looking for an easy meal during a busy week, then this is your go-to recipe.

Yields 3-4 servings

Ingredients

2 cups lentils, cooked

3 carrots, chopped

2 celery stalks, chopped

1/2 cup peas

1 Tbsp. tomato paste

1/2 cup red wine

1 tsp. dijon mustard

2 bay leaves

1 cup vegetable broth

1 tsp, fresh thyme

1 medium onion, chopped

2 cups mashed potatoes

1 Tbsp. avocado oil

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

1. In a frying pan on medium-high heat, add the oil, onions, celery, and carrots. Sauté for 7-10 minutes or until translucent, not browned.
2. Turn to high heat, add the wine and deglaze pan. Cook for 1-2 minutes and reduce heat to medium.
3. Add the cooked lentils, peas, tomato paste, Dijon, bay leaves, vegetable stock, thyme, and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes on low-heat.
4. Preheat oven to 350 degrees F.
5. One thickened, scoop mixture into a grease casserole dish. Top with mashed potatoes and optional smoked paprika. 
6. Bake for 20-30 minutes or until top is golden brown.
7. Serve and enjoy.

Chef’s tip: Feel free to add mushrooms to this dish!