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Epicurious

Lentil Shepherd's Pie

By Libby's®
Image may contain Food Mashed Potato Plant Human and Person

Ingredients

2 (4 oz.) Libby's® Cut Green Beans Vegetable Cups
2 (4 oz.) Libby's® Diced Carrots Vegetable Cups
1 cup green lentils
2 cup chicken broth, (or vegetable broth)
5 large russet potatoes
2 tablespoons butter, (for the potatoes)
1/4 cup milk, (for the potatoes)
1 small yellow onion
2 cloves garlic, minced
2 cups mushrooms, sliced
1 teaspoon chili powder
1 tablespoon lemon juice
large pinch sea salt & black pepper
rosemary or thyme, for garnish

Preparation

  1. Steps:

    Step 1

    Bring lentils and broth to a boil with a pinch of kosher salt. Cover and let simmer on low until lentils are soft.

    Step 2

    Peel potatoes and quarter. Bring to a boil and let simmer till soft. Mash with butter, milk & salt.

    Step 3

    In separate skillet, sauté onions until translucent. Then add garlic, Libby's® Diced Carrots, mushrooms and Libby’s® Cut Green Beans. Once browned, add the lentils and gently fold together. Transfer lentil mixture to baking dish. Cover with mashed potatoes.

    Step 4

    Drizzle melted butter across potatoes and bake for 12 minutes.

TagsCasseroleLentilBean and LegumeVegetableGreen BeanCarrotRoot VegetableRusset PotatoPotatoMushroomMainGluten FreeNut FreeVegetarianWeeknight Meals

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