Vegetarian Shepherd’s Pie

Directions

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  Step 1

  Preheat oven to 400°F and get started on making the garlic mashed potatoes. Peel and dice potatoes into 1” chunks. Place into pot with 1 teaspoon sea salt and garlic cloves. Cover with cold water and bring the pot to a boil over high heat. Reduce to a simmer, and cook potatoes until tender, about 15 minutes. In a separate small sauce pot, heat milk with butter on low heat until warm. Once tender, drain potatoes and garlic, and season with salt and pepper. Gradually add the milk and butter mixture, and mash potatoes using a potato masher until smooth. Set aside.

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  Step 2

  Melt 2 tbsp unsalted butter in a large skillet on medium-high heat for 2 minutes. Add soaked lentils and PuraVida Foods Fire Roasted Vegetable Mélange and cook for 5 minutes stirring occasionally.

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  Step 3

  Add the flour to the skillet and stir to coat vegetables. Let the flour cook for approximately 2 mins, before adding the sherry wine and Worcestershire and cook for an additional 1 minute. Add tomatoes, vegetable stock, salt and pepper and bring to a boil.

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  Step 4

  Once boiling, reduce heat down to a simmer and cook for an additional 10 minutes.

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  Step 5

  Assemble Shepherd’s Pie by pouring the lentil vegetable mixture into a casserole dish or 9x9 baking dish, spreading it out into an even layer. Spoon mashed potatoes on top of vegetable mixture to create an even layer.
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  Step 6

  Bake for 20 minutes, uncovered, or until golden brown. Allow to cool for 10 minutes before serving. Enjoy!