Lentil Shepherd’s Pie

Put the lentils in a pot with 2-3 cups of water, bring to a boil and then turn down to simmer for 20-30 minutes, until the lentils are soft.

Cut the potatoes into small chunks, put in a pot and fill with water until the potatoes are covered. Add a pinch of sea salt, bring to a boil, and cook until the potatoes are soft, about 20-30

minutes. Once they are cooked, pour off the excess cooking liquid leaving about ½ cup in the pot. If you pour the liquid off into a bowl, you may want to add some back. Mash or blend the potatoes until smooth, adding liquid if necessary. If you want a really creamy potato, you can add rice or nut milk and coconut oil, but I don’t find this necessary. Add salt to taste.

Transfer the lentils to a pie or baking dish, then heat the pot again to medium. Saute the onions in the olive oil until they soften, then add the carrots and allow them to soften. Season the vegetables with the thyme, then add the wine and stir.

Put the vegetables into the dish with the lentils, add salt, pepper, flour and stir to combine well. Add 1/2 cup of water and stir once more to dissolve the flour.

Top the lentils with the mashed potatoes and put in the oven to bake at 350 F for 20-30 min, or until the potatoes start to brown.