Vegetarian Shepherd's Pie with Sprouted Lentils & Peas
Prep Time: 30minutes
Cook Time: 1hour
What You'll Need:
2cupscooked Sprouted Green Lentils(1 cup dry)
1cupcooked Sprouted Green Peas(½ cup dry)
5large white potatoes
3tbspcream or milk
2cups chopped mushroom (8 oz)
3tspfresh thyme sprigs
2tbspflour(I used sprouted wheat flour but you can use all purpose as well)
3/4cup mushroom broth(or vegetable broth)
salt & pepper to taste
How To Make It:
Cook the Sprouted Peas and Sprouted Lentils according to the package directions.
Peel and chop the potatoes. Boil until tender and mash with butter and milk until smooth.
Chop onion, carrots, mushrooms and mince garlic. Pull thyme leaves from the stem. Add to a cast iron pan* with a dash of olive oil and saute on low-medium heat until carrots are tender.
Add flour to pan and stir until vegetables are evenly coated.
Add broth and red wine and simmer until sauce begins to thicken. Add sprouted lentils, peas and season with a generous sprinkle of salt and pepper.
Remove from heat and spread the mixture evenly in the bottom of the pan. Top with mashed potatoes and bake at 350° for 20 minutes. If you'd like to brown the top, turn on broil for a few moments and watch carefully until the top is lightly browned. Serve warm and garnish with sprigs of thyme, if desired.
*This recipe was made in a cast iron pan, but you could use any large pan and transfer the mixture to a casserole dish before topping with mashed potatoes and baking.