Lentil Shepherd's Pie

It's been another week of mostly cooking for one on account of Ben traveling for work. Last night I did make a delicious veggie and miso stir fry, but it was a quick meal and I was too tired to note what went into it and to take photos... I was hungry and the meal was gone before I even thought of getting my camera!

But this weekend is the start of hubby's birthday celebrations. His actual birthday is Sunday. He hates his birthday and the most we ever do is invite his parents over and cook, but they had the nerve to disappear to Hawaii this year so we had to get out of our rut (I'm totally not jealous that they're in Hawaii... I just love cold weather and rain!)

Tomorrow night we're off out for a meal, but tonight is a night in. I decided to make shepherd's pie with lentils and mushrooms since I'd seen the recipe somewhere, but when I found said recipe it seemed like too much. I just bought some large ramekins and wanted to make two individual pies for fun, so I made this up and hoped it would work... And it did!

Perfect night in!

Deliciousness was mine (and Ben's) and it was pretty easy. The pies turned out very big so I didn't have to make any veggies to go along with them. You could also double the recipe to make a regular-sized pie if that's what floats your boat.

Underneath the taters....

Lentil Shepherd's Pie

1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 cup brown mushrooms, quartered
1/2 cup frozen peas
1/2 cup French (green) lentils
2 cups vegetable broth
2 tablespoons tomato paste
1 large sweet potato, peeled and diced
1 tablespoon unsalted butter
1/4 cup sharp cheddar, shredded

Sauté onion and garlic in some olive oil for about 2 minutes. Add celery and mushrooms and cook until the onions are translucent.

Add peas and lentils to pan, then pour broth over the top. Add the tomato paste and stir to combine.

Cook for about 20 minutes, or until the lentils are tender and have absorbed most of the water. Meanwhile, boil the sweet potatoes until tender, then mash and add the butter and cheese, stirring well to combine.

Divide the lentil mixture between two large ramekins and top with the sweet potato mixture. Bake in a preheated oven at 400 Fahrenheit for 20 minutes, or until the potatoes start to brown. Eat, and enjoy!