Primary Play Rainbow Shepherd's Pie (Printable Version)

Vegetable-packed dish with a vibrant, colorful mashed potato topping. Fun comfort food the whole family will love.

# The Ingredients You'll Need:

→ Vegetable Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup red bell pepper, diced
06 - 1 cup yellow bell pepper, diced
07 - 1 cup frozen corn
08 - 1 cup frozen peas
09 - 1 cup broccoli florets, chopped small
10 - 1 cup zucchini, diced
11 - 1 can (15 oz) lentils, drained and rinsed
12 - 1 can (14 oz) diced tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon paprika
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper

→ Rainbow Mash Topping

19 - 3 large potatoes, peeled and cubed
20 - 1 medium sweet potato, peeled and cubed
21 - 1/2 cup milk (dairy or plant-based)
22 - 2 tablespoons unsalted butter or vegan alternative
23 - 1/2 teaspoon salt
24 - 1/4 teaspoon turmeric
25 - 1/2 cup purple cabbage, steamed and finely mashed
26 - 1/2 cup cooked carrots, mashed
27 - 1/4 cup fresh parsley, chopped (optional)

# Step-by-Step Instructions:

01 - Set oven to 400°F (200°C) and allow to fully preheat.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until onions are translucent and fragrant.
03 - Add diced carrots, red and yellow bell peppers, broccoli florets, and zucchini to the skillet. Stir and cook for 5 minutes until vegetables begin to soften.
04 - Incorporate frozen corn, frozen peas, lentils, diced tomatoes, tomato paste, thyme, oregano, paprika, salt, and black pepper. Simmer the mixture for 10 to 12 minutes, stirring occasionally, until vegetables are tender and mixture slightly thickens.
05 - While the filling simmers, place potato and sweet potato cubes in a large pot of salted water. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Drain thoroughly.
06 - Mash boiled potatoes with milk, butter, and salt until smooth. Divide mashed potatoes evenly into three bowls.
07 - Mix mashed carrots into one bowl for orange color, stir turmeric into the second bowl for yellow, and incorporate mashed purple cabbage into the third for purple. Ensure each bowl is well blended.
08 - Evenly spoon the vegetable filling into a large baking dish. Carefully layer the three colored mashed potatoes on top in rainbow stripes or desired patterns.
09 - Bake in the preheated oven for 20 to 25 minutes, until the topping is lightly golden. Remove from oven and let stand for 5 minutes before serving.
10 - Sprinkle fresh chopped parsley over the top if desired before serving warm.

# Additional Notes:

01 - Prepare ahead by assembling fully and refrigerating up to the baking step for up to 2 days; bake just before serving.
02 - For a non-vegetarian alternative, substitute lentils with cooked ground turkey or beef. Adding cooked quinoa or chickpeas increases protein content.

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