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:
2 1/2 c diced yellow onions
8 minced garlic cloves
1/2 c (6 oz.) can tomato paste
1 T thyme
1 1/2 t paprika
1 t rosemary
2 t salt
4 c water
to the large pot & simmer for 30 min.
Stir occasionally.

After the 30 min.,
discard the 2 bay leaves.

Pour the Lentils into a 9 x 13 glass pan or casserole dish & set aside.

(Mashed Potatoes)
Put:
7 c water
5 c russet potatoes
2 t salt
in a pot & bring to a boil.

Reduce heat to medium & continue lightly boiling uncovered on medium for 25 - 30 min. until potatoes are soft.

Stir occasionally.

Preheat oven at 350º

After the 25 - 30 min.,
drain off 1/2 - 2/3 c of the liquid from the potatoes.

Then pour the potatoes & rest of the liquid in a bowl or mixer bowl.

Add:
1 - 2 t virgin coconut oil or olive oil
to the bowl or mixer bowl & mash with a potato masher or mix in a mixer.

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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