Measurements

• 2 cups Lentils
• 2 cups Potatoes
• 1 cup Carrots
• 1 cup Celery
• 1 cup Frozen Peas
• 1 cup Corn
• 1 cup Mushrooms
• 1 Yellow Onion
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 cup Vegetable Broth
• 1 tsp Rosemary
• 1 tsp Thyme
• 1 tsp Paprika
• Salt and Pepper to taste
• 1 tbsp Cornstarch
• 1 tbsp Water
• 1/4 cup 1% Milk (optional, for mashed potatoes)
• 2 tbsp Butter
• 1/2 cup Cheese (optional, for topping)

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large pot, add the diced potatoes and cover with water.
• Bring to a boil and cook until tender, about 15 minutes.
• Drain and mash with 1% milk and butter if using.
• Set aside.
• In a large skillet, heat olive oil over medium heat.
• Add the diced onion, garlic, carrots, celery, and mushrooms.
• Cook until vegetables are tender, about 10 minutes.
• Add the cooked lentils, frozen peas, corn, tomato paste, vegetable broth, rosemary, thyme, paprika, salt, and pepper to the skillet.
• Stir to combine.
• In a small bowl, mix cornstarch and water to create a slurry.
• Add to the skillet and cook until the mixture thickens, about 5 minutes.
• Transfer the vegetable and lentil mixture to a baking dish.
• Spread the mashed potatoes evenly over the top.
• If using, sprinkle cheese over the mashed potatoes.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
• Let cool for a few minutes before serving.
• Enjoy your Vegetarian Shepherd's Pie!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.