Shepherd’s pie is a savory, comfort food classic. This recipe has a mix of plant based and animal based proteins so you have a dish that is lower in saturated fat than the traditional version, but with all the flavour.
In a large pot over medium heat, add ground beef, breaking apart with a wooden spoon.
Add diced onion, mushrooms, and carrots. Cook until onions are translucent, and beef is no longer pink.
Add garlic powder, salt, and tomato paste and stir to combine.
Add lentils and chicken broth.
Cook for 15 to 20 minutes. Adjust seasoning to taste.
Preheat oven to 400°F (200°C).
While the beef is cooking, add potatoes to a pot of water and boil until tender when pierced with a fork (about 15 minutes).
Drain potatoes and mash with milk and butter until smooth. Adjust seasoning to taste.
Empty the ground beef mixture into the 9x9 inch baking dish and spread the potatoes on top.
Bake for about 30 minutes. Turn on the broiler in your oven, and cook for another 5 minutes or until the top is golden. Make sure you watch it very closely as it can burn very fast! The internal temperature should read 160˚F (71˚C) with an instant read thermometer.
Serve with a side of veggies like green beans, asparagus, or a salad.