Lentil Shepherd’s Pie
This is an amped up, healthy Shepherd’s Pie recipe. You’ll love all the terrific, warm flavors and textures built upon the mirepoix (or holy trinity).
Makes: 4-6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
- ½ large white onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 5 oz. mushrooms, sliced
- 1-2 garlic cloves, grated
- 1 tsp. Liquid Smoke (hickory or mesquite flavor)
- 1/2 tsp. ea. herbs (sage, rosemary, thyme)
- ¼ tsp. nutmeg
- Dash black pepper
- Dash sea salt (if necessary)
- 5 oz. green peas
- 10 oz. brown lentils
- 4 cups vegetable stock
- 1-1/2 tsp. miso paste
- 1 Tbls. tomato paste
- 1 Tbls. soy sauce
- 2 tsp. cider vinegar
- ¾ cup water
- 2 Tbls. cornstarch
- 4 medium size Yukon gold potatoes, quartered
- 2 cups potato flakes
- 2 Tbls. nutritional yeast
- Dash black pepper
- 1 cup non-dairy milk
- 1 cup vegetable broth
- Heat 4 cups of vegetable stock in deep pot. Add the lentils and bring to boil. Reduce heat to simmer, cover and cook for 35 minutes.
- Place the quartered potatoes in a steamer basket over 2-3 inches of water. Heat to a boil, reduce to simmer and cover. Steam them for 8-10 minutes or until fork tender. Remove from heat and move on to the filling.
- Heat a large non-stick semi-deep pan on high and add the celery, carrots, onions, garlic, and dash of black pepper.
- Cook them for about five minutes or until slightly softened.
- Add the mushrooms and cook for another two minutes.
- Next, add the peas and the cooked lentils.
- In a medium size bowl, whisk together the miso, tomato paste, Liquid Smoke, soy sauce and vinegar, then add the mixture to the pan and stir.
- In a small bowl, mix the water and cornstarch until smooth, then add to the pan and stir in to combine.
- Bring the filling mix to a simmer, add the herbs and nutmeg.
- Reduce the liquid to a consistency you prefer, simmering for about 8 minutes. Let it cool, and adjust the salt to taste. Remember: the Liquid Smoke, the miso and the soy sauce already contain sodium.
- Add the potato flakes, nutritional yeast and veg broth to a large bowl and mix until you have a smooth consistency.
- Next, add the steamed potatoes to the bowl and roughly mash them. Note: I like a rustic topping with some texture, but you can mash or process them how you prefer).
- Add some black pepper, and more liquid (broth or non-dairy milk), and stir well until the mixture comes together to resemble a stiff frosting. Once again, feel free to add salt if you want.
Build the Pie
- Preheat your oven to 450 degrees F.
- (Optional step) Using one cup of the potato topping, spread loosely on the bottom of the casserole pan.
- Pour the filling into a 9 x 13 casserole dish, and begin to scoop the potato topping over the filling to cover it completely. If desired, give the surface a little more texture by scraping a fork across the top.
- Cover the pan with foil and bake for 20 minutes.
- Then, remove the foil and put the pan under medium heat broiler for 3-4 minutes until potato topping is golden brown….yum.