Soul-Hugging Lentil Shepherd's Pie
Ingredients
- 3 mediumrusset potatoes
- 2 tablespoonsvegan butter or extra virgin olive oil
- ½ cupunsweetened plant milk
- Sea salt and freshly ground black pepper
- 2 tablespoonsextra virgin olive oil
- 1 cupchopped onion
- 4 mediumcarrots, finely diced
- 2 largecloves garlic, minced
- 3 cupscooked brown or green lentils
- 1 teaspoonground turmeric
- 1 teaspoonground cumin
- 2 tablespoonsall-purpose gluten-free flour
- 2 teaspoonstomato paste
- 1 cupvegetable stock
- 1 teaspoonvegan Worcestershire sauce
- 2 teaspoonsfresh rosemary leaves, chopped (or 1 teaspoon dried)
- 1 teaspoonfresh thyme leaves, chopped (or 1 teaspoon dried)
- 1 cupfresh or frozen peas
Method
- Preheat the oven to 400°F.
- Peel the potatoes and cut into ½-inch chunks. Place in a medium saucepan and cover with cold water. Set over high heat, cover with a lid, and bring to a boil.
- Remove the lid, lower the heat to maintain a simmer, and cook for 10 to 15 minutes, until you can easily smash a potato with a fork. Drain well.
- In the same saucepan, melt the vegan butter over medium-low heat. Return the potatoes to the saucepan and mix in the plant milk. Mash with a fork or potato masher until smooth. Season with salt and pepper and set aside.
- While the potatoes simmer, prepare the filling. Heat a large sauté pan over medium-high heat and add the olive oil. Once the oil is hot, add the onion, carrots, and garlic and cook until softened, about 5 minutes.
Notes
This hearty plant-based casserole dish is a crowd-pleaser in my house. This is comfort food of the healthy variety, with protein-packed lentils and plenty of fiber and flavor. Oh, and who doesn't love a one-dish recipe for quick cleanup?