Recipe by Katie Mae
This Shepherd’s Pie recipe is perfect for chilly winter nights. It’s a favorite comfort food – yet totally plant-loving and health-promoting! Shepherd’s pie dates back to the 19th century when potatoes became popular in England. This dish, traditionally made with minced leftover meat and topped with mashed potatoes, became a staple food for the English, Scottish, and Irish. Feel free to substitute the veggies listed with those you have in the fridge to make this an easy, go-to recipe!
Ready in 45–60 minutes
Makes twelve 3×3-inch pieces
Stores 5 days in fridge or 2 months in freezer
- 1 cup French or green lentils
- 5 cups low-sodium vegetable broth or water
- 4 carrots, diced
- 1 yellow onion, diced
- 10 crimini mushrooms, diced
- 1 cup broccoli, diced
- ½ cup rolled oats (optional)
- 1 tablespoon poultry seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic granules
- ½ teaspoon black pepper
- 1 cup frozen green peas, thawed
- 8 medium Yukon Gold potatoes
- ½ cup cup water
- ½ cup unsweetened, non-dairy milk
- ½ teaspoon black pepper
- ½ cup cashews (optional)
1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.
2. In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 to 40 minutes.
3. Preheat oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.
4. While the starches are cooking, heat carrots and onions in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to pan, add a little water. Once onions are translucent, add mushrooms and broccoli. Continue to cook until the veggies are tender. Add peas and turn off the heat.
5. After the lentils have been cooking for about 20 minutes, stir in herbs, garlic, and black pepper. Add rolled oats, stirring often so the oats do not clump together. Lentils will become thick and creamy. Add vegetable broth or water as needed, keeping the lentils moist at this point so they don’t become to dry in the oven.
6. Stir veggies into lentils and mix well. Pour lentil-veggie mix into a 9×13 inch casserole pan.
7. Transfer potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. If using cashews, grind them in a spice grinder and sprinkle powder over potato layer.
8. Bake for 15 minutes. Then let the casserole site for 5 to 10 minutes before serving.
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