Lentil Shepherd’s Pie

A delicious mix of lentils & vegetables, topped with mashed potatoes

2 tablespoons olive oil
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
Mushrooms of your choice, chopped to make 1 cup (I used cremini)
3 cloves garlic, minced
1 ½ cups dried brown or green lentils, sorted and rinsed
1 ½ cups assorted root vegetables, diced (I used turnip, parsnips & beets)
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried basil
2 or 3 grinds of black pepper
1 can (28 oz) crushed tomatoes
4 teaspoons soy sauce (I used Bragg Liquid Soy Seasoning)
2 cups low sodium vegetable broth
1 ½ cups finely chopped swiss chard (about 3 large leaves)
4 pounds (about 8 medium size) potatoes
⅓ cup milk
3 tablespoons margarine
paprika for garnish (optional)

View the full recipe at The Lovin’ Forkful →