Shepherd’s Lentil Pie
This simple, flavourful, iron-rich pie can be made ahead and baked when you are ready for a warm and tasty meal!
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1large sweet onion
- 2cloves fresh garlic
- 1 sweet red pepper
- 1/2teaspoon fresh rosemarychopped finely or crumbled dry
- 1/2teaspoon fresh thyme or savorychopped finely or crumbled dry
- salt and pepper to taste
- 2Tablespoons tamari
- 1small can tomato pasteapproximately 6 ounces
- 1large can red lentilsdrained and rinsed
Fluffy Potato Topping
- 3-4large white potatoes
- 4-5cloves roasted garlic, choppedor more to taste
- salt and pepper to taste
- 1/4cup oat milk, or other unsweetened, unflavoured plant milk
Instructions
- Take a whole head of garlic and slice off a thin slice from the top to make a little of each clove top visible. Drizzle with a little oil. Wrap the head in tin foil and roast for about 20-30 minutes at 350 degrees F. until soft. You can use as much of this head as you like. Garlic cooked this way is very sweet and soft.It will keep in the fridge for a few days.
- Peel, chop and boil the potatoes in a large pot of salted water until fork tender. Drain. Let cool for a few minutes while you make the lentil filling.
- In a large frying pan, add a little oil and heat. In a food processor, chop garlic, onions and peppers. (Don’t over process.) Add this to your heated pan and cook for a few moments until onion is translucent.
- Add the tomato paste, tamari, and spices and cook for a few moments. This helps the flavours to blend and become richer.
- Add your lentils to the pan and stir to blend.
- Put your lentil mixture in an oiled pie pan.
- Mash your potatoes,and roasted garlic together until fluffy. Add the milk and seasonings to taste. Spread your fluffy potatoes over the lentil filling. Rough up the top with a fork for extra crispy brownness. Spray with a little cooking oil and bake in a 350 degree oven until warm and brown on top. Serve with a green salad and enjoy!
Recipe Notes
Potatoes don’t freeze well, so this should just be refrigerated, if made ahead.
