The Harvest Pie of Shepards Lentil

Sundays are always a cooking day for me in some form or another. Whether it is about coordinating food for the week or if it means 'company's coming', I spend 4 to 5 hours of a Sunday cooking!

This crisp and cloudy Sunday afternoon, I decided to make a Lentil Shepards Pie. Mashed potatoes and savory lentils absolutely deserve a place in heaven together. All the vegetables in my garden right now are begging to be sauteed in lentils, then topped with pillowy tators!

Here's how to make it:

10-12 yellow skinned tators (chopped & covered in water to boil)
1/4c of butter milk
1tbsp of butter
A sprig of fresh rosemary

1 onion
2 cloves of garlic
1 small head of cauliflower
1 small head of broccoli
4 small carrots
1/4 braggs (soy sauce is fine, just use A LOT less & supplement with water)
2 tbsp of nutritional yeast
1 tsp of chili powder
1 cup of brown lentils
1 med zucchini
Some kale or chard
2 cups cooked brown rice
2 eggs (beaten)
Salt & Pepper to taste

Boil tators until they are soft for the squishing. Drain your tator water, but save 2 cups and set it aside. Add buttermilk and most of the butter (save a bit) to the tators and start mashing. Add a bit of the tator water in till you get a nice smooth texture. Chop up your rosemary as fine as you can and stir that into the mashed potatoes . Add salt and pepper to taste and set aside.

Preheat oven to 350 degrees. In a dutch oven or a large pot, saute your onions and garlic lightly in your left over butter on medium heat. Add your chopped carrots, broccoli and caulflower. Add braggs, nutritional yeast, chili powder, tator water and lentils, then cover and simmer until the lentils are cooked.

Remove from heat and stir in brown rice and beaten eggs. Transfer veggie mixture to a greased casserole dish with a lid. Then smear your velvety smashy tators all over the top. Bake covered in the oven for 10 minutes or so. Then remove the lid and let brown up. Approximately 20 minutes.

Serve hot hot hot!

P.s. This recipe loves hot sauce ~ Don't be shy now!

Tip: If you have a dutch oven, then you get to cook it all on the stove then transfer it all to the oven! Every foodie must have Le Creuset!