Vegetarian Shepherd's Pie

Ingredients

• 1 cup green lentils
• 2 pounds potatoes
• 2 medium carrots
• 1 cup peas
• 1 large onion
• 2 cups vegetable stock
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons butter
• 1 cup milk
• 1 pinch nutmeg

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Rinse 1 cup of green lentils under cold water. In a saucepan, combine the lentils with 2 cups of vegetable stock. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes until tender. Drain any excess liquid.

3. 3

   While the lentils are cooking, peel and chop 2 pounds of potatoes into 1-inch cubes. Place them in a pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.

5. 5

   Add 2 chopped medium carrots to the skillet and cook for another 5 minutes, stirring occasionally.

6. 6

   Stir in 1 cup of peas, cooked lentils, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well and cook for an additional 2-3 minutes. Remove from heat.

7. 7

   Drain the cooked potatoes and return them to the pot. Add 4 tablespoons of butter, 1 cup of milk, and a pinch of nutmeg. Mash until creamy and smooth.

8. 8

   Spread the lentil and vegetable mixture evenly in the bottom of a baking dish. Top with the mashed potatoes, smoothing them out with a spatula.

9. 9

   Using a fork, create patterns on the surface of the mashed potatoes for a decorative touch.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.

11. 11

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty Vegetarian Shepherd's Pie!