Farmer's Pie (vegetarian Shepherd's Pie)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3/4 cup dried brown lentils
• 3/4 cup rice ( or brown)
• 4 cups water
• 4 vegetable bouillon cubes
• 6 medium yukon gold potatoes (peeled and quartered)
• 1/2 cup unsalted butter
• 1 teaspoon salt
• 1/2 cup milk
• 1 teaspoon rosemary (fresh or dry)
• 1 teaspoon thyme
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 small yellow squash, chopped (optional)
• 1 cup frozen peas (fresh if you have them!)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 put lentils, rice, 4 cups of water and bouillon together in a medium pot over high heat.
• 3 bring to a boil, then turn down heat to simmer. stir occasionally, cover and cook until rice and lentils are soft, about 20 minutes. stir in rosemary and thyme and set aside.
• 4 while lentils cook: boil potatoes in another pot of water until tender when pierced with a fork. drain and return to pot over low heat.
• 5 add butter, salt and milk and use a potato masher to smash potatoes to your desired smoothness.
• 6 in a medium pan heat olive oil over medium heat. add onions, carrots and squash (or other vegetables you like). cook until onions are tender.
• 7 cover the bottom of an 8x8 glass baking dish with all of the the lentil and rice mixture. next add a layer using all of the vegetables, add the frozen peas on top. last carefully cover the layers with mashed potatoes, a spoonful at a time using a rubber spatula.
• 8 cover the baking dish with foil and place in the center of the oven.
• 9 bake for 25 minutes covered, then remove foil and bake for 5 more minutes.
• 10 remove from oven and serve hot.