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 1/2 t paprika
1 t rosemary
2 t salt
3 c water
to the large pot & simmer 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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