Go Back

Vegetarian Shepherd's Pie with Sprouted Lentils & Peas

Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6

What You'll Need:

  • 2 cups cooked Sprouted Green Lentils (1 cup dry)
  • 1 cup cooked Sprouted Green Peas (½ cup dry)
  • 5 large white potatoes
  • 3 tbsp cream or milk
  • ¼ cup butter
  • 1 large onion
  • 4 cloves garlic, minced
  • 2 large carrots
  • 2 cups chopped mushroom (8 oz)
  • 3 tsp fresh thyme sprigs
  • 2 tbsp flour (I used sprouted wheat flour but you can use all purpose as well)
  • 3/4 cup red wine
  • 3/4 cup 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.