Vegan italian shepherd’s pie
Pies
1 c. green lentils, rinsed and drained 2 c. water 1 large shallot, minced 2 garlic cloves 1 tsp. dried basil 1 tsp. dried oregano ½ tsp. fresh thyme (or 1 tsp. dried thyme), I recommend using fresh ¼ tsp. red pepper flakes ¼ c. green bell pepper, deseeded and chopped ¼ c. red bell pepper, deseeded and chopped 1 can diced tomatoes, preferably BPA and salt-free ¼ c. fresh parsley, chopped ½ tsp. salt (adjust to preferences) 1 18 oz. tube of premade Polenta
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