LENTIL SHEPHERD’S PIE WITH RUSTIC PARSNIP CRUST

Lentil Shepherd’s Pie with Rustic Parsnip Crust

Organic Ingredients:

• 1 large yellow onion, finely diced

• 1 large carrot, peeled and diced

• 2 stalks celery, diced

• 2 cloves garlic, peeled and minced

• 1 sprig fresh rosemary

• 1 ½ cups green lentils or black beluga lentils

• 1 bay leaf

• 3 TBSP jarred tomato paste

• 8 medium organic red-skin potatoes, washed and chopped

• 4 parsnips, peeled and chopped

• Sea salt and freshly ground black pepper to taste

Instructions:

1. Pre-soak the lentils for 2 hours and rinse in fresh water.

2. Preheat the oven to 350F.

3. Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes.

4. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute.

5. Stir in the rosemary, lentils, bay leaf, and enough water to cover the lentils by 3 inches.

6. Bring the pot to a boil over medium heat. Reduce the heat to medium low, cover, and simmer for 30 minutes.

7. Add the tomato paste to the lentil mixture and cook for another 15 minutes, or until the lentils are tender.

8. Season with salt and pepper.

9. Remove from the heat, discard the bay leaf and rosemary sprig, and pour the lentils into a 9 x 13-inch baking dish.

10. While the lentil mixture is simmering, combine potatoes and parsnips to a medium saucepan and add enough water to cover. Bring the pot to a boil then reduce the heat to medium and cook, covered, until the vegetables are tender, about 20-15 minutes.

11. Remove the potatoes and parsnips from the heat and drain all but ½ cup of the water. Mash the potatoes and parsnips until smooth and creamy, then season with additional sea salt.

12. Spread the parsnip mixture evenly over the lentils.

13. Bake uncovered for 25 minutes, or until bubbly. Let rest for 10 minutes before serving.