Lentil Shepherd’s Pie
2 medium onions, finely chopped
4 stalks of celery, thinly sliced
2 carrots, chopped
2 cloves garlic
Salt and pepper
1 tsp. Italian Seasoning
1 28 oz. can of diced tomatoes
1.5 c lentils
2 cups Vegetable Broth
Cheddar Cheese (enough for the top of the potatoes)
Sauté onions, celery, carrots, garlic in olive oil until soft. Put in the Italian seasoning, can of tomatoes with juice and lentils. Bring to a boil. Place mixture in crock and cook on low for 7 – 9 hours.
If you make your mashed potatoes without milk, you can place them on top of mixture at the time you place it in the crock pot. If you make your mashed potatoes with milk, place them on the mixture 30 minutes before eating and turn crock to high. Cook until potatoes are heated and cheese is melted.
Thanks to Mix listener Trish O’Connor for this one!
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