Lentil Shepherd’s Pie

Ingredients

• Salt and pepper - To taste
• Butter - 2 tablespoons
• Milk - 1/4 cup
• Potatoes - 4 large, peeled and chopped
• Thyme - 1 teaspoon, dried
• Worcestershire sauce - 1 tablespoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 2 cups
• Green lentils - 1 cup, rinsed and drained
• Garlic - 2 cloves, minced
• Carrots - 2, chopped
• Onions - 1 large, chopped
• Olive oil - 2 tablespoons

Instructions

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onions, carrots, and garlic and cook until softened.
3. Add the lentils, vegetable broth, tomato paste, Worcestershire sauce, and thyme. Bring to a boil, then reduce the heat and simmer until the lentils are tender.
4. While the lentils are cooking, boil the potatoes until tender. Drain and mash with the milk and butter. Season with salt and pepper.
5. Spread the lentil mixture in a baking dish. Top with the mashed potatoes.
6. Bake for 20-25 minutes, or until the potatoes are golden and the pie is heated through.