Lentil Shepherds Pie

1

PREHEAT: the oven to 375F.

2

BOIL: the lentils and 1 ½ cups of broth in a small pot, then reduce heat to a simmer. Cook until tender, about 15-20 minutes.

3

HEAT: 1 tbsp olive oil on medium heat in a large pan. Add onions, carrots, parsnips, celery, mushrooms, garlic, Italian seasoning, and half of the salt and pepper. Sauté until browned.

4

WHISK: the arrowroot powder and 2 tbsp of broth in a small bowl and add it along with the peas, corn and lentils to the sautéed vegetables on medium heat to create a creamy bind. Adjust seasoning to taste.

5

STEAM: the sweet potato and cauliflower until tender. Drain and place in a food processor with the remaining salt, pepper, half of the oil and nutritional yeast. Blend until smooth.

6

SPREAD: the vegetables and lentils evenly in a 9”x13” baking dish. Then spread the sweet potato and cauliflower mixture evenly over the lentil mixture. Drizzle with the remaining olive oil and bake for 20 minutes, uncovered. .

7

BROIL: the shepherd’s pie for five minutes or until lightly browned.

8

GARNISH: with fresh parsley. Enjoy!

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Substitutions: No lentils? Use ground meat or crumbled tempeh and remove the 1 ½ cups of broth. No cauliflower or sweet potatoes? Swap in butternut squash, parsnips or, for a more classic recipe, yellow potato.