Hearty Lentil Shepherd's Pie

How to make it

1. 1

   Peel and dice the potatoes. Boil them in salted water until very tender, then mash them with a little salt and pepper. Set aside.

2. 2

   Rinse the lentils well. Dice the yellow onion.

3. 3

   In a large pot, sauté the diced onion with a touch of oil until softened, about 5 minutes.

4. 4

   Add the rinsed lentils and vegetable broth to the pot. Bring to a simmer, then reduce heat, cover, and cook for about 20 to 25 minutes, or until the lentils are tender.

5. 5

   Stir in the frozen mixed vegetables and cook for another 5 minutes, until heated through. Season the lentil mixture with salt and pepper to taste.

6. 6

   Pour the lentil and vegetable mixture into an oven-safe dish. Spread the mashed potatoes evenly over the top.

7. 7

   Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the mashed potatoes are golden brown and the filling is bubbly. Let it rest for a few minutes before serving.