Lentil Shepherd’s Pie Bites

Instructions

1. 1

   In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender.

2. 2

   While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are soft.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Once the lentils are cooked, drain any excess liquid and add them to the skillet with the sautéed vegetables.

5. 5

   Stir in the frozen peas, soy sauce, tomato paste, thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.

6. 6

   Preheat your oven to 400°F (200°C).

7. 7

   In a muffin tin, spoon a layer of the lentil mixture into each cavity, filling them about halfway. Top each one with a generous dollop of mashed potatoes.

8. 8

   Bake in the preheated oven for about 15-20 minutes, or until the tops of the mashed potatoes are slightly golden.

9. 9

   Let them cool for a few minutes before carefully removing from the muffin tin. Garnish with fresh parsley if desired.