- 5 pound bag of potatoes
- 1/4 cup butter
- ~ 2 cups milk
- 8 oz block cheddar cheese, shredded (maybe more?)
- 1-2 tsp kosher salt
- Optional: 1 cup sour cream
- 1 lb dried lentils, rinsed & drained
- 2 large onions, diced (could also add bag of frozen pearl onions)
- ~ 8 carrots, sliced into thin coins
- 2 cups frozen peas
- optional: throw in a cup or so of other frozen veggies, like corn or green beans
- 1 tsp garlic, minced
- 3 vegetable bullion cubes (to make about 5-6 cups of broth)
- olive oil
- 1 tsp dried thyme
- pinch of salt & pepper
- Wash and quarter potatoes. Put in a large saucepan, cover with water. Cover and bring to a boil. Uncover and boil until soft and can be cut with a knife.
- Meanwhile: in large skillet, saute onions and garlic in olive oil until soft and translucent. Add carrots and pinch of salt & pepper. Saute for another 5 minutes. Add thyme, bullion cubes, lentils, and 5 cups of water. Cover and bring to a boil. Then reduce heat and simmer for about 30 minutes until lentils are soft. May need to add a little more water.
- Add other frozen veggies to lentil mixture (pearl onions, peas, etc.).
- Preheat oven to 400 degrees F.
- When potatoes are soft, mash them with other potato ingredients. Add 1 cup of milk, then a little more at a time until right consistency. Adjust salt.
- Spoon lentil mixture into casserole dish (fill about half way). Then spoon potatoes on top. If desired, use a spoon or knife to smooth out. Or leave lumpy. If freezing: stop here. Cover and freeze.
- Bake uncovered for about 20 minutes, until top starts to brown.
This filled three 6-cup snapware dishes (that I froze) and an 8-10 cup casserole bowl (that we ate right away). This will be about 7 dinners for my husband and I – so an estimate of 14 servings.
Other thoughts: may add a little flour and 28-oz diced tomatoes next time.
And inspired by: http://minimalistbaker.com/1-hour-vegan-shepherds-pie/