Lentil Shepherd's Pie

This rustic and hearty Lentil Shepherd’s Pie is the perfect dish for the family dinner table. Lentils, vegetables, and herbs are topped with creamy mashed potatoes that are baked until golden. This recipe is also great as leftovers!

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Lentil Shepherd’s Pie

Ingredients:

Filling:

• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 stalks celery, finely diced
• 2-3 medium carrots, diced
• 1 ½ cups uncooked brown or green lentils, rinsed (optional substitution of 2 lbs chopped mushrooms for a bean-free version)
• 4 cups Healing Broth (recipe in Brain Saver or water (leave out if using mushrooms)
• 3 tbsps tomato paste
• 1 tbsp fresh thyme or 1 tsp dried
• 1 tbsp chopped fresh rosemary or 1 tsp dried
• 2 tsps onion powder
• 1 tsp garlic powder
• ½ tsp paprika
• ½ cup fresh or thawed frozen peas
• Fresh thyme sprigs, for garnish (optional)

Mashed potatoes:

• 3 lbs gold potatoes
• Pinch of ground nutmeg (optional)
• 2-3 tbsps unsweetened almond milk or water (optional)

Directions:

Add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Steam for about 30 to 45 minutes until tender. Once cooked, transfer the potatoes to a large bowl together with the nutmeg (if using) and mash until smooth using a potato masher. Add a few tablespoons of unsweetened almond milk or water if needed. Cover loosely and set aside.

While the potatoes are steaming, preheat the oven to 400°F/200°C.

In a large saucepan on medium-high heat, saute the onions until translucent, 3 to 5 minutes. Add a bit of water if the onions stick to the pan. Add the garlic, celery, and carrots and cook for another 5 minutes until lightly browned. Add the lentils, Healing Broth, tomato paste, thyme, rosemary, onion powder, garlic powder, and paprika. Cover and cook for 30 to 35 minutes until the lentils are tender. Stir in the peas in the last 5 minutes of cooking.

If using mushrooms instead of lentils, add them to the pot with the tomato paste, thyme rosemary, onion powder, garlic powder, and paprika. Cook until soft and caramelized, 15 to 20 minutes. Stir in the peas in the last 5 minutes of cooking.

Transfer the filling into a 11x7-inch baking dish or equivalent, and top with the mashed potatoes. Smooth down with a spoon or fork.

Bake for 10 to 15 minutes or until the mash is lightly browned. Remove from the oven and cool for 10 to 15 minutes. Garnish with a few sprigs of thyme is desired and serve.

Serves 6

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.

Categories: Lunch, Dinner, Potato Recipes, Kid Friendly, Main Dishes, Fat Free, Grain Free

This item posted: 19-Feb-2024