December 15, 2015
A non-meat Shepherd’s pie made from lentils, onion, and mixed vegetables. You can use fresh, canned, frozen, or leftover vegetables for this recipe. For a lower calories option, you can substitute mashed potatoes with mashed cauliflower.
1Preheat oven to 425F.
2Coat a large skillet with olive oil.
3Sauté onion, garlic, lentils, thyme, parsley, and frozen vegetables over medium heat for 1-2 minutes.
4Deglaze the skillet with vegetable stock. Stir well.
5Season vegetable mixture with salt and pepper to taste.
6Divide the vegetable mixture evenly into 4 small ramekins, or heatproof cups.
7Top the mixture with an even coat of 1-2 tablespoons of mashed potatoes.
8Bake at 425F for 15 minutes or until the mashed potatoes on top is lightly golden.