Beluga Lentil Shepherd's Pie

My mom's signature dish has always been shepherds pie (with beef of course), and she's made many previously uninitiated fans of it over the years.  I have discovered beluga lentils are a perfect substitute for beef in this recipe.  And even though it's a pain, it is worth it to sort the lentils prior to cooking so you don't end up biting into a rock and ruining your meal.  So this is pretty similar to my mom's recipe, but with a few more veggies, potato skins, yogurt instead of butter, parmesan instead of cheddar, and no peas because I didn't have any on hand.

 

2 cups beluga lentils, sorted and rinsed

2 medium carrots chopped

1 onion chopped

1/2 a yellow turnip peeled and chopped

4 medium russet potatoes chopped with skins

1/2 cup greek yogurt

parmesan, salt, pepper, olive oil

In a small pot, cook the lentils until almost all of the water has cooked off.  Set aside.  In a larger pot, boil the potatoes until soft, drain and mash with the yogurt.  Set aside.  In a large pot, saute the onion, carrot, and turnip in olive oil until soft.  Combine vegetables with lentils, season to taste, and pack tightly into a small casserole dish.  Top lentils with mashed potatoes and pack tightly, keeping surface as level as possible.  Top with parmesan cheese.  Bake covered in 350 oven for 25 mins and finish in broiler for another 5 with the lid off.  Serve in squares.