Shepherd's Pie


  • 2 lbs red potatoes, cubed
  • 1 medium sweet potato, peeled and cubed
  • 1/4c cream cheese/sour cream
  • 2-4T butter
  • Salt, pepper, Garlic and onion powders, to taste

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1.5c uncooked green lentils, rinsed and drained
  • 4c vegetable broth
  • 2t thyme
  • 2-2.5c diced veggies (carrots, green beans, peas, corn, cauliflower, mushrooms)


  1. Put the potatoes and sweet potatoes in a pot and bring to a boil. Reduce heat and simmer until potatoes are soft enough to mash.
  2. Meanwhile, preheat oven to 425 Convec Roast.
  3. Sautee onion and garlic in butter or oil until golden. Add mushrooms and brown.
  4. Add lentils, thyme, and season with salt and pepper. Add broth, bring to a boil, and simmer, covered, until lentils are cooked. Add vegetables.
  5. Optional: If lots of liquid remains, add 1T cornstarch and mix to thicken.
  6. Put together the shepherd's pie in an oven safe dish and bake for 20 minutes or until mashed potatoes are lovely and crispy.