I absolutely adore Shepherd's Pie, especially on a rainy day like today. Nice and cozy, it is perfect comfort food to tuck into to take off the chill of the day. This version is the Meatless Monday recipe, and we are going to swap out the meat for lentils, which are insanely good for you! Not only do lentils help lower cholesterol, they are also great in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But there's more! Lentils also provide excellent amounts of six important minerals, two B-vitamins, and protein—all with virtually no fat. Counting calories? Just 230 calories for a whole cup of cooked lentils, this makes for an amazing meat alternative in more than just this dish. Plus this recipe is so easy even the kids can help! You can customize it however you like, you can add cheese on top (or a vegan cheese alternative) or add in your choice of veggies for some extra nutrition. Some good options with this recipe are green beans or corn.
- 1/2 pound lentils, cooked and drained
- 1 onion, diced
- 1/2 tsp crumbled fresh sage
- 1/2 tsp minced garlic
- pinch of dried oregano
- 1 tsp salt
- dash cayenne pepper
- 3 large potatoes, cooked
- 1/2 to 1 cup of hot milk (of your choice)
- butter (or a vegan butter alternative) to taste
- veggies of your choice (about a cup, depending on taste)
- cheese (of your choice) sprinkled on top
Pre-heat the oven to 400 degrees.
In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings (add the veggies if using). Put the lentil mixture in a lightly oiled casserole dish.
In a separate bowl, mash the potatoes and add the hot milk, butter and salt. Beat by hand or with an electric mixer until fluffy.
Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes or until the potatoes are dry on top.
Place the pie under the broiler to brown on top, add the cheese if you are using it on top to melt just a bit. Serve warm.
*photo courtesy of the naked kitchen