|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?
3 thoughts on “Lentil Shepherd’s Pie – vegan, gluten-fee, and cheap”
I'd like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too. <br />By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to
Much appreciated, Michelle. I'll be in touch.