As I was pulling out soup recipes last week, I came across this version of Shepherd's Pie. This has been a favorite for us and is very easy to make.
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, shredded
2 cups cabbage, broccoli or kale, finely chopped
1/2 cup vegetable stock
2 cups cooked lentils
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
salt to taste
4 medium potatoes, peeled and cubed
2 Tbsp minced fresh parsley
Preheat oven to 400*. Heat oil in large skillet over medium- low heat. Add onion and carrots and saute until soft. Stir in garlic and cabbage, broccoli or kale. Add stock and cover pan. Cook 10 minutes or until vegetables are tender. Stir in remaining filling ingredients. Cook 5 minutes or until filling is hot. Pour filling into 2- quart casserole dish.
While filling cooks, prepare mashed potato crust. Place potatoes in medium heat until potatoes are tender (about 15 minutes). Drain potatoes and return them to the pot. Mash potatoes while adding a milk, butter or sour cream until potatoes are smooth. Stir in minced parsley. Spread potatoes evenly over filing. Sprinkle evenly with paprika. Bake uncovered 20- 30 minutes until potatoes and filling are hot and edges are slightly golden.
I put shredded cheddar cheese on top on the potatoes before baking. Kids gobble it up without any complaints =)