Lentil Shepherd's Pie
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Ingredients
2 (4 oz.) Libby's® Cut Green Beans Vegetable Cups
2 (4 oz.) Libby's® Diced Carrots Vegetable Cups
1 cup green lentils
2 cup chicken broth, (or vegetable broth)
5 large russet potatoes
2 tablespoons butter, (for the potatoes)
1/4 cup milk, (for the potatoes)
1 small yellow onion
2 cloves garlic, minced
2 cups mushrooms, sliced
1 teaspoon chili powder
1 tablespoon lemon juice
large pinch sea salt & black pepper
rosemary or thyme, for garnish
Steps:
Step 1
Bring lentils and broth to a boil with a pinch of kosher salt. Cover and let simmer on low until lentils are soft.
Step 2
Peel potatoes and quarter. Bring to a boil and let simmer till soft. Mash with butter, milk & salt.
Step 3
In separate skillet, sauté onions until translucent. Then add garlic, Libby's® Diced Carrots, mushrooms and Libby’s® Cut Green Beans. Once browned, add the lentils and gently fold together. Transfer lentil mixture to baking dish. Cover with mashed potatoes.
Step 4
Drizzle melted butter across potatoes and bake for 12 minutes.
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