Lentil Shepherds Pie (vegan, gluten-free)

SERVINGS: 6

PREPERATION: 10 MINS

COOKING: 1 HOUR

INGREDIENTS

FILLING

• 1 diced medium onion

• 2 minced garlic cloves

• 1.5 cups red lentils

• 4 cups of bone broth (sub for veggie broth to make it vegan)

• 2 cups frozen green beans

• 2 cups kale

• salt/pepper to taste

• 1 tbs 21 seasoning @traderjoes
  

MASHED POTATOES

• 3 lbs potatoes

• 4 tbs ghee (sub vegan butter for vegan)

• 1/4 cup dairy free milk

• salt/pepper to taste

• 1 tbs nutritional yeast, to top

• 1 tsp garlic powder
  

  DIRECTIONS
  1. Cut potatoes in quarters and bring a pot of water to a boil, throw potatoes in the pot and reduce to a simmer.

  Cook for 15 mins till fork tender.
  2. While potatoes boil, preheat oven to 425F. In a saucepan on med heat, sauté onions and garlic till browned. Season with salt/pepper.
  3. Add lentils and broth into pan, bring to a boil then decide to simmer until lentils are cooked (30 mins).
  4. In the last few mins of cooking, add in frozen green beans and kale. Season with 21 seasoning.
  5. Meanwhile, drain potatoes and add in ghee. Mash the potatoes and slowly add in the milk mixing till it gets fluffy.
  6. In an oven safe dish, pour lentil mix into it and cover with mashed potatoes. Top with nutritional yeast and bake for 15 mins till lightly browned.
  7. Let it cool then serve! I topped mine with fresh parsley.