Healthy Shepherd’s Pie
Looking for a healthy version of this seasonal favorite comfort food? This Shepherd’s Pie uses lentils instead of beef which cuts down on the fat, while still providing plenty of protein.
- 2 TBSP olive oil
- 1 lg. onion diced
- 1 lg carrot diced
- 2 stalks of celery diced
- 2 cloves garlic diced
- 1 sprig rosemary
- 1 1/2 cups lentils rinsed
- 3 TBSP tomato paste
- 2 cups vegetable broth
- 2 TBSP butter (optional)
- salt & pepper to taste
- 8 med red skinned potatoes peeled & chopped
- Place potatoes in a pan with enough water to cover. Bring to a boil. Cover, reduce heat and simmer until tender, about 15 minutes.
- If you choose not to use butter, reserve 6-8 tablespoons of the potato water to mash the potatoes. Otherwise, drain the potatoes and return to the pot.
- Mash the potatoes using butter or potato water, salt and pepper. Set aside for now.
- Preheat the oven to 350 degrees.
- In a separate pan, drizzle olive oil.
- Saute onions, carrots, and celery over medium heat for 10 minutes.
- Add a few tablespoons of vegetable broth if necessary to keep vegetables from sticking.
- Add garlic. Cook for another 3 minutes.
- Add rosemary and lentils. Stir to mix.
- Add remaining vegetable broth and bring to a boil.
- Reduce heat to medium/low cover and cook for 30 minutes.
- Add the tomato paste to the sauce pan and cook for 10 more minutes.
- Remove the rosemary at this time.
- Season with salt and pepper to taste.
- Pour the lentil mixture into a 9×13 inch pan.
- Spread the mashed potatoes over the lentil mixture.
- Cover and bake the Shepherd’s Pie for 25 minutes.
- Let stand for approximately 10 minutes before serving.
Preheat the oven to 350 degrees.