Lentil Shepherds Pie

I am a huge fan of shepherds pie. I never had it growing up and a few years ago I saw a shepherds pie recipe in my food magazine, made it and fell in love. Since then I have been trying different variations, like the corned beef and cabbage shepherds pie that I made for St. Patrick's day. I think I like it so much because everything in you need in a dinner is right there in one pan. You have your protein, veggies and dairy. I really like this lentils version because not only is it inexpensive to make but you don't even realize that there is no ground beef in it.

I found this recipe over at Kelleigh Ratzlaff Designs and quickly added it on my list of recipes to try. I always have every type of bagged bean on hand and a bag of frozen vegetables so I was pretty much set to go. Any mixed bag of vegetables will work with this recipe so grab whatever you like. My bag had corn, peas, carrots and green beans. I also don't peel my red potatoes but you can peel the skin off if you like, it just saves time and effort and I don't mind the skin.

• 1 c. Lentils
• 5 red potatoes
  
• 2 Tbs. butter
• 1/4 c. light sour cream
• 1 c. shredded cheddar
• 1/4 c. skim milk
• 1 tsp. olive oil
• 1 medium onion, chopped
• 1/2 tsp. ground cumin
• 1/2 tsp. dried thyme
• 1 tsp apple cider vinegar
• 1 Tbs. ketchup
• hot sauce to taste
• 1 c. frozen mixed veggies
• salt, pepper and garlic salt to taste

1. In a medium pot, place lentils and cover with an inch of water. Add a bit of salt, cover and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Drain.
2. In the meantime chop potatoes. Put them in a pot of water, add a pinch of salt and boil them until they are soft.
3. Drain and mash potatoes. Add milk, butter, sour cream, cheese (reserve a couple of sprinkles for the top) and a dash of garlic salt. Pepper to taste
4. Heat olive oil in a skillet and add onion, sauteing until soft. Add cumin, thyme, cooked lentils, vinegar, ketchup, hot sauce, 1/2 tsp. salt and pepper to taste. Stir together and add 1/2 Cup of water. Let the mixture simmer for about 5 more minutes, stirring often.
5. In a 9x9 baking pan, layer lentils, then frozen vegetables, then potatoes, smoothing as you go. Top with a sprinkle of cheese and bake in a 375° oven for 30 minutes.

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