Lentil Shepherd’s Pie.
Does this even look delicious? I can’t tell. I know that it was but a picture of a shepherd’s pie isn’t the prettiest one in the book. I thought about getting up to write this recipe out at 12:30 am last night when I woke up and couldn’t fall back asleep til after 3:30 am. I got a mean case of nervous feeling like I am going to puke thing going on. It’ll all be over tomorrow. For now, I’m going to focus on drinking this pot of liquid crack I just brewed and writing out this delicious (tasting, if not looking) lentil pie topped with smashed potatoes recipe.
Lentil Shepherd’s Pie For Lauren
1 cup lentils, cooked (sis is a veggie so I cooked mine in mushroom broth)
4-5 red creamer potatoes
1 onion, small dice
1 red pepper, small dice
1 carrot, small dice
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons slivered almonds
1 - 2 tablespoons butter
1/4 cup cream
1 bunch green onions, sliced thin
salt
pepper
Heat oven to 350 degrees.
1. In a pot of boiling salted water, cook potatoes til soft and smashable, set aside.
2. Heat olive oil in a medium skillet and throw in onion, red pepper and carrot. Mix caramelized veggies in a bowl with cooked lentils and scoop into a pie dish.
3. In a dry skillet, toast the almond slivers and minced garlic.
4. Add the butter and potatoes to the skillet along with the cream and smash down the potatoes.
5. Add the green onions and salt and pepper to taste.
6. Pile the potatoes onto the lentil mixture and place in the oven until the tops of the potates are slightly browned and delicious looking.
