Creole Shepherd’s Pie

By Chef Whitt


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INGREDIENTS

For Filling

  • 1 onion
  • 1 bell pepper
  • 2 cloves of garlic
  • 2 stalks of celery
  • ¼ bunch parsley
  • 3 tbsp oil (divided)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp creole seasoning
  • ¼ tsp salt
  • 2 tbsp cornstarch
  • 4 tbsp water
  • 1.5 cups vegetable broth
  • 1 pack of lentils

For Potatoes

  • Instant potatoes
  • Butter
  • Milk
  • Water
  • Salt
  • Garlic powder

RECIPE

Preheat oven to 425 degrees.

FOR FILLING

  1. Dice your onion, bell pepper, celery, parsley, and garlic.
  2. Sauté onion, bell pepper, and celery in oil for 5-6 mins. Add seasonings, garlic, and parsley. Sauté another 3-4 mins.
  3. While this is cooking, mix the cornstarch and water and set aside.
  4. Add your lentils, peas, and carrots.
  5. Once fully add the vegetable broth and the cornstarch mixture. Bring to a boil, then simmer on medium uncovered for 10 minutes, mixing every 2-3 minutes. Turn off and allow to rest while preparing potatoes.

 

FOR POTATOES

  1. Follow the instructions on the bag. (I add a little garlic powder to mine).
  2. Layer the bottom of an oiled pan with the lentil mixture.
  3. Cover with mashed potatoes. Smooth over with a fork or a spoon. Sprinkle salt, garlic, and parsley flakes on top.
  4. Bake uncovered for 10-15 minutes. Or until potatoes on top have browned.
  5. If using a microwave, microwave on high for 5-7 minutes. Allow to rest for 3 minutes.