Shepard's Pie [vegan]

Shepherd's Pie is one of those comfort food dishes I used to make, but didn't for a while when our family transitioned to a healthier diet.  I just didn't know how to make it without the meat.  One day, I came across a recipe that used lentils in its place, but when the time came to make the dish, I couldn't find the recipe.  This is what I came up with, and our family is very satisfied with the results.   

Feel free to sub other vegetables in under the delicious garlic-potato crust.  Sometimes I use all zucchini in place of the brussel sprouts, sometimes I just bolster a smaller bag of sprouts with some squash, and other times I even up the sprouts becasue our family loves them so much.  Needless to say, the recipe is flexible!

I usually serve this hearty main dish with a small side salad and sometimes even with a light pureed vegetable soup.

Shepherd's Pie
Serves 6

Active time:30 minutes
Cook Time: 30 minutes
Total time: 60 minutes

What you'll need:

• 1 cup dry lentils, picked over and rinsed
• 2 cups vegetable broth
• 3 cups peeled and chopped sweet potatoes
• 3 cups peeled and chopped baking potatoes
• 1/2 tsp garlic powder
• 1 TBLS olive oil
• 1 1/4 cup diced onion
• 1 TBLS minced garlic
• 2 cups chopped carrots
• 1 1/2 cup sliced celery
• 1 lb frozen brussels sprouts, thawed and cut in half
• 1 cup vegetable broth
• 1/4 cup red wine
• 2 tsp thyme
• 1/2 tsp herbs de provence OR Italian seasoning 
• 3 TBLS flour
• salt and pepper to taste

What you'll do:

• Cook lentils using the 2 cups of broth.
• Cook your potatoes until tender, either by boiling them or in the microwave.  Transfer to a mixing bowl and mash with 1/4 cup water and garlic powder.
• While potatoes are cooking, heat oil in a large skillet and saute onion, garlic, carrots, celery, and brussel sprouts for 15 minutes until vegetables are soft.
• Preheat oven to 400.
• Mix together the 1 cup of broth, red wine, spices and flour. 
• When lentils are done, add to skillet with the liquid.  Mix and heat through.
• Transfer to a lightly greased 2 quart baking dish.  
• Evenly spread the mashed potatoes over top bake for 30 minutes.

Time tip:

Make lentils ahead of time

Make mashed potatoes ahead of time, and boil them in large chunks to save time chopping

Run the carrots through a food processor instead of chopping