Shepherd's Pie (Vegetarian Version)

This dish is so good, you won’t even miss the meat!  It’s hearty, full of flavor and lots of veggies!  And I love that it’s a one dish meal making it easy to clean up!

Recipe:

Wash, peal and boil 4-5 baking potatoes. Drain and place back into pan. Add 1/2 t. dried thyme. Add 1/4 – 1/3c milk or sour cream, a little butter if you want, salt and pepper to taste and beat with an electric mixer until fluffy.
While the potatoes are boiling place 1 c. lentils, 3 clove of garlic, chopped, 2 c. vegetable broth and 3/4 c. water in a large skillet and bring to a boil. Allow to simmer for 20 minutes. Add 1 medium red onion, chopped and 4 medium carrots, chopped. Simmer for 10-15 minutes longer until vegetables and lentils are tender. Add 1 (14 oz.) can of Italian style diced tomatoes, 2 T. tomato paste, salt and pepper to taste.
Top the lentil mixture with mashed potatoes and 1 c. shredded cheese. Bake in the oven at 350` until the cheese is melted and bubbly.

From Emily Saddler at OrganicEmily.com.  She has lots of great recipes there.  :)