Farmer'S Pie (Vegetarian Shepherd'S Pie)

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Put lentils, rice, 4 cups of water and bouillon together in a medium pot over high heat.

3. 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. 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. 5

   Add butter, salt and milk and use a potato masher to smash potatoes to your desired smoothness.

6. 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. 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. 8

   Cover the baking dish with foil and place in the center of the oven.

9. 9

   Bake for 25 minutes covered, then remove foil and bake for 5 more minutes.

10. 10

    Remove from oven and serve hot.

* Per serving · 4 servings · Values may vary.