Lentil Shepherd's Pie

I thought this was very good!  The subtle flavors blended nicely and I liked the different textures.  My husband was missing the meat, but he said it tasted like something that should be served with Thanksgiving turkey.  We might just have to try that!  I actually enjoyed it better the second day over brown rice.


1 cup lentils, rinsed
2 lbs potatoes or sweet potato (I used 2 large sweet potatoes and 2 medium baking potatoes)
2 Tbsp butter
1/4 cup milk
1 tsp olive oil
1 small onion, finely chopped
1/2 tsp ground cumin
1/2 tsp dried thyme
1 tsp apple cider vinegar
1 Tbsp ketchup
5 drops Tabasco sauce
1 cup frozen sweet corn
salt and pepper


Place lentils in a medium pot and cover with an inch of cold water.  Add a pinch of salt, cover and bring to a boil.  Reduce heat to medium low and simmer for 20 minutes until cooked.  It is okay if they are not completely cooked, they will cook further later.  Drain.

While lentils are cooking, peel and roughly chop potatoes.  Place in a pot and cover with cold water.  Add a teaspoon of salt to the water and bring to a boil.  Simmer until potatoes are tender.

Drain potatoes and mash.  Add butter and milk and season with salt and pepper.  Set aside.

Heat oil in a medium pot and add chopped onion.  Saute for a few minutes until soft.  Add cumin, thyme, cooked lentils, vinegar, ketchup, tabasco sauce, 1/2 teaspoon salt and pepper to taste.  Stir to combine.

Add 1/2 cup of water and bring lentils to a simmer.  Cook for another five minutes or so, stirring often, to let the flavors come together.

Preheat oven to 375.  Place seasoned lentils in the bottom of a medium baking dish.  Spread to cover the bottom.  Top with corn kernels.  Add mashed potatoes on top and spread evenly.  Bake for about 30 minutes until heated through.  Serve hot.