Lentil & Vegetable Shephard's Pie

Serves 4

Ingredients:

• 1 cup green or brown lentils, rinsed and drained

• 2 cups vegetable broth

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 large carrots, diced

• 2 celery stalks, diced

• 1 cup frozen peas

• 1 cup corn kernels

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

• 1 tablespoon olive oil

For the mashed potato topping:

• 4 large potatoes, peeled and chopped

• 1/4 cup milk

• 2 tablespoons butter

• Salt to taste

Instructions:

1. In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain any excess liquid and set aside.

2. While the lentils are cooking, prepare the mashed potato topping. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot. Add milk, butter, and salt, then mash until smooth. Set aside.

3. Preheat your oven to 180°C (350°F).

4. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened and fragrant, about 5 minutes.

5. Add the carrots and celery to the pan, cooking until tender, about 10 minutes.

6. Stir in the tomato paste, thyme, rosemary, salt, and pepper. Cook for another 2 minutes.

7. Add the cooked lentils, peas, and corn to the pan. Mix well and cook for another 5 minutes, ensuring everything is heated through.

8. Transfer the lentil and vegetable mixture to a baking dish, spreading it out evenly.

9. Spread the mashed potatoes over the top of the lentil mixture, smoothing it out with a spatula.

10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

11. Allow the pie to cool for a few minutes before serving.