Veggie Shepherd Pie

This one may look complicated but is super easy to make and well worth it. I just used whatever veggies I had around, plus added brown lentils for extra fiber and added protein. 

Mash Potatoes

• 4-5 medium size potatoes, chopped
• 1 head cauliflower, chopped 
• ½ brown onion, chopped 
• 4 cloves garlic, diced
• 4 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste

Boil potatoes with onion and garlic, cook until tender. While potatoes are cooking, steam cauliflower and begin on the veggies. 

• 2 tbsp coconut oil or olive oil
• 1-2 carrots, chopped
• 1-2 red chili’s, diced- omit if you don’t like spice
• ½ butternut squash
• 1 tsp paprika
• ½ tbsp ground cumin and coriander 
• ½ brown onion
• 1 red capsicum
• 1 zucchini
• 8-10 mushrooms, about 1 cup chopped 
• 1 cup cooked brown lentils

• ½ cup veggie stock
• 1 tsp arrow root, dissolved in 4 tbsp hot water

Pre heat oven to 425F/220C

Heat oil over medium heat then add carrot and diced chili’s and sauté for about 3 mins. 

Add squash and sprinkle with paprika, cumin and coriander and sauté another 3 mins. 

Add onion, capsicum, zucchini and mushrooms and cook another 5 minutes until tender.

Add lentils and veggie stock and bring to a low simmer for 2 mins then add arrow root and turn off heat. 

When potatoes and cauliflower are done, add them to a large bowl or pot, add butter, olive oil, salt and pepper and mash until desired texture.

Put veggie mixture into a baking dish and garnish with coriander if you like, then top with mash potatoes. Sprinkle the top of the potatoes with a little extra salt (optional) and some of your favorite seasonings, I like a little extra coriander and za’atar (a blend of Middle Eastern herbs). Bake 425F for 20-30 minutes or until potatoes are slightly browned.

Enjoy!