Lentil Shepherd's Pie with Smoky Paprika

Ingredients

• 200 grams green lentils
• 2, diced carrots
• 2 stalks, diced celery
• 2 cloves, minced garlic
• 400 grams chopped tomatoes
• 500 ml vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 600 grams, peeled and chopped potatoes
• 2 tablespoons nutritional yeast
• to taste black pepper
• a handful, chopped fresh parsley

Steps

1. 1. Preheat the oven to 200°C (390°F).
2. 2. In a pot, cook the chopped potatoes in boiling water for about 15-20 minutes, until soft. Drain and mash with nutritional yeast and black pepper, then set aside.
3. 3. In a large saucepan, combine green lentils, diced carrots, diced celery, minced garlic, chopped tomatoes, vegetable broth, smoked paprika, and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender and the mixture is thickened.
4. 4. Transfer the lentil mixture into a baking dish and spread the mashed potato over the top evenly.
5. 5. Bake in the preheated oven for 20 minutes, until the top is slightly golden.
6. 6. Remove from the oven and let cool for a few minutes before serving, topped with fresh parsley.

Notes

• Estimates may vary based on specific ingredients used.

Substitutions

• If you don't have green lentils, you can use brown lentils as an alternative.