Lentil Shepherd’s Pie

Ingredients:

• Potatoes, peeled and cubed (3 lbs.)
• Frozen Mixed Veggies (24-32 oz.)
• Brown or Green Lentils (16 oz.)
• Onion, diced (sm.)
• Butter (4 tbsp.)
• Canola Oil (2 tbsp.)
• Garlic Salt (1 tsp.)
• Vegetable Stock (4 cups)
• Thyme, dried ( 2 tsp.)
• Salt (1 tsp.)
• Black Pepper (1 tsp.)

Directions:

1. In Instant Pot, cook Lentils in Stock in Instant Pot under pressure for 15 minutes.
2. In 3-4 qt pot, Saute Onions in Oil.
3. Add Vegetables, Thyme, Salt and Pepper, along with enough water to keep from burning. Cook covered until cooked.
4. In third pot, Boil potatoes in covered pot until soft.
5. Drain Potatoes. Then add Butter and Garlic Salt (if too dry add some warm milk). Mash potatoes.
6. Mix Lentils and Vegetables and put in a 9 x 13 baking dish.
7. Layer Mashed potatoes on top, leaving space in center to vent.
8. Bake at 350 degree for 40 to 60 minutes, turning half-way.
9. Remove from oven when tops of mashed potatoes start to brown.