What’s Cooking: Burren vegetarian shepherd’s pie

Vegetarian Shepherd’s Pie

1 onion

2 garlic cloves

3 carrots

1 parsnip

2 sticks of celery

½ cup green peas

1 cup lentils

1 teaspoon

1 teaspoon paprika

Salt and Pepper

2 cups vegetable stock

Topping:
Bag of Potatoes

1 garlic clove

Salt & pepper

Spinach

Small piece butter

Skim milk

Directions:

Sauté onion and garlic for three minutes.

Add carrots, parsnip, celery and sauté five minutes.

Add lentils, green peas, paprika, salt, pepper and broth. Bring it to a boil.

Put mixture into casserole dish and top with potatoes.

Bake for 45 mins at 180 degrees.