Vegetarian Shepherd’s Pie with Rosemary & Lentils

• Vegetarian
• Gluten free

• Produce

  • 1 stalk Celery
  • 1 cup Corn, frozen kernels
  • 1 lb French lentils
  • 3 cloves Garlic
  • 3 Medium or 2 large carrots
  • 1 cup Peas, frozen
  • 1/2 tsp Rosemary, Fresh
  • 2 lbs Russet potatoes
  • 1 tsp Sage, dried
  • 1 Yellow onion, large

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 2 tbsp Balsamic vinegar
  • 6 tbsp Miso
  • 2 tbsp Soy sauce or tamari

• Baking & Spices

  • 1 tsp Black pepper
  • 2 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Milk
  • 1/2 cup Parmesan cheese
  • 1/4 cup Sour cream

Found on acouplecooks.com