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Instructions |
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Mince the garlic and dice the onion. Sauté the onion and
garlic with oil in a large skillet over medium heat until the
onions are soft and transparent. (3-5 minutes)
Peel and dice the carrots, dice the celery, and slice the
mushrooms. Once the onions are soft, add the carrots and
celery to the skillet and continue to sauté until the celery
begins to soften slightly (5 minutes).
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Finally add the mushrooms, salt, thyme, smoked paprika, and
freshly cracked pepper to the skillet. Continue to sauté until
the mushrooms have fully softened (3 - 5 minutes). Add the
tomato paste and flour to the skillet. Stir and cook the
vegetables with the flour and tomato paste until the vegetables
are coated and the pasty mixture begins to coat the bottom of
the skillet (about 2 minutes).
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Add the vegetable broth to the skillet, stirring to dissolve the
flour and tomato paste from the bottom of the skillet. Allow the
broth to come up to a simmer, at which point it will become
slightly thicker. Stir in the cooked lentils and frozen peas, and
allow the mixture to heat through.
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Preheat the oven to 400. Pour the vegetable mixture into a
casserole dish. Spread the mashed potatoes out over the
surface of the vegetables and gravy. Bake the shepherd’s pie
for 15 minutes, or until everything is heated through. To obtain
a browned surface on the potatoes broil for a few minutes, but
watch closely so it doesn’t burn.
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Serving
Suggestions |
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I haven’t tried this recipe yet but it looks so good.
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Originally Submitted
3/27/2018
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