Thyme Shepherd’s Pie

(Lentils)
Sort & rinse:
2 c brown or green lentils

Put the lentils in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked lentils & drain.

After draining, put the soaked lentils &
2 bay leaves
in a large pot.

Cover the lentils with:
1/2" of water
above the lentils & bring to a gentle boil.
Reduce heat, cover with the lid slightly ajar & simmer 30 min.
Stir occasionally.

After the 30 min. add:
6 oz. can tomato paste
2 1/2 c diced sweet onions
8 minced garlic cloves
1 T thyme
1 t paprika
1 t rosemary
2 t salt
1/2 c water
to the large pot & simmer with the lid slightly for 30 min.
or until medium consistency.
If it's too watery, the potatoes will sink into the lentils.
Stir occasionally.

Discard bay leaves.
Pour the Lentils into a 9x13 glass pan or casserole dish & set aside.

Preheat oven at 350º

Spoon the Mashed Potatoes on top of the Lentils.
With a rubber spatula, smooth out in a design.

Bake at 350º for 20 min.

Turn on oven broiler.
Broil for 4 - 5 min. or until golden brown.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

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Make: Mashed Potatoes
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