Lentil Shepherd’s Pie

The nights are darker, the days cooler, the leaves have fallen and we are wearing hats, scarves and gloves on our hikes. Fall is definitely here and winter will be arriving soon. There are so many wonderful things I love about this time of year...hot tea, nights knitting by the fire, warm sweaters, scarves, pots of soup simmering on the stove, bread baking in the oven, and so on. It is the time of year to get cozy and I love it.

I also love nourishing, warming winter meals and thought I would share one of our favourites with you today. I served it up on Sunday for Reece's birthday celebration, with some roasted Brussels sprouts and rustic butternut squash, and it was a hit. Truth be told this is one of my go to recipes when meat eaters are coming for dinner and it is always well received.

Hope you enjoy.

Lentil Shepherd's Pie, roasted cauliflower and half a roasted tomato - yum!

Lentil Shepherd’s Pie
4 tbsp of coconut oil
1 onion, finely chopped
2 cloves garlic, finely chopped

2 to 3 cups vegetables of your choice (carrots, celery, corn kernels, peas, parsnips, squash, etc)
1 tbsp Herb de Provence
2 cups of cooked green lentils
29oz can diced tomatoes
2 tbsp tamari
3 tbsp fresh chopped parsley
8 medium sweet potatoes, boiled and mashed

Heat oil, add onion and garlic and sweat until tender. Add vegetable and sauté for 5 minutes. Add herbs, lentils, tomatoes and tamari. Bring to a boil, then simmer until mix has thickened slightly. Add chopped parsley, season with salt and pepper to taste.

Spoon into casserole dish, top with mashed sweet potatoes and bake for 45 minutes at 400F.

Enjoy!