|Yeah, it was a win.|
I love planned-overs (you know, deliberate leftovers) and prepping ahead for future meals. I’ve learned to cook large batches of beans and freeze some in quart or gallon-sized bags, chop harder veggies and store for snacking and cooking, and generally try too cook extras most nights because of a teen boy and hungry hubby. Last night I discovered a mash up of leftovers and pre-prepped veggies and decided to go with something different for us – Shepherd’s Pie. The veggie potpie from a few weeks back went over well, so I decided to play with the veggie filling a bit by adding lentils to make a heartier dish. Served with simple mustard greens, dinner was a huge hit.
Lentil Shepherd’s Pie
2 cups cooked lentils
1 cup mashed potatoes
2 celery hearts, diced
3 carrots, diced
1 medium onion, diced
1 cup peas
rosemary, thyme, and garlic to taste
TBS soy sauce (gluten-fee, or Tamari. If gluten isn’t an issue, use regular or low sodium soy sauce.)
1/2 TBS nutritional yeast
1/4 cup water
Preheat oven to 350 degrees.
Cook lentils and set aside. Saute celery, carrots, and onion in water until soft, then add 1/4 cup water. Stir in herbs, soy sauce, and nutritional yeast; simmer until water reduces. Add lentils and peas, and cook until heated through.
Pour veggies into a prepared 8″ or 9″ square dish (or whatever casserole dish you have handy) and top with mashed potatoes. Bake for 25-30 minutes.
In place of the herbs, soy sauce, nutritional yeast, and 1/4 cup water, use 1/4 cup of your favorite broth or stock.
Have you turned your leftovers into something new?