Oh Shepard, Where Art Thou?

Not in the field with the lambs... or traditionally in North American the cow pasture.... I found him (or her) in the Lentils.

Okay but for real even if you think I'm NUTS (which most people do at some point... but if we're being honest... who isn't?) you must give this recipe a whirl. We eat Shepard's Pie a fair bit around this house. It's usually my "go-to" meal. It's easy, comforting, and delish. So I swapped out the hamburger to try to make a quick and easy meatless meal.

A Vegetable Eating Shepard's Pie

Ingredients

1 onion

3-4 small celery stalks

3 cloves of garlic

1Tbsp vegetable oil

1 Tbsp butter

Salt

Pepper

1 can of Lentils

1/4- 1/2 cup of flour

1 1/2 cups ish Stock (vegetable, chicken, beef)
(I had homemade beef stock frozen in my freezer so that's what I used)

peas

mashed potatoes

cheese

 Directions:

1) put oil and putter in a deep skillet

2) put in (diced) onions and celery and a little salt and let them cook over medium heat until cooked (they'll turn a bit translucent)

3) add garlic and let that cook for a minute or so.

4) Add in can of lentils (drained)

Let that cook for a minute or two

 5) add flour and give it a mix. The white should be gone and you're left with a goo.

 6) slowly add your stock mixing while you pour.

7)  Once it looks like a gravy then let it cook at a simmer for 5 to 10 minutes.

8) Pour into casserole dish (I used a 9x13)

10) Sprinkle with peas (you could use a frozen mixed vegetable)

 11) Cover with mashed potatoes

12) cover top in grated cheese

13) put in the oven and bake at 350 for 1 hour or until the top of the potatoes gets a good crust on top

14) add a bit of Parmesan cheese and waala. Dinner.