Lentil Shepard’s Pie
Description
A hearty vegan twist on a Shepard's Pie. A great dish to cook for guests and just as delicious the next day.
You can opt to use normal milk and beef broth if you would like more of a rich taste. Personally have not tried it but I think it would work.
Ingredients
Instructions
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Set the potatoes and parsnips in a large pot and cover with at least an inch of cold water. Add a generous pinch of salt and bring to a boil, then lower heat to a simmer. Cook for 25-35 mins, until very tender.
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While the potatoes and parsnips are cooking, combine 3 cups of water and the lentils in a pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the lentils are tender and the water has been absorbed (30-35 mins)(add water if needed to obtain desired tenderness). Remove from heat and set aside.
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You will have a good 20 mins to do some food prep here.
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Once the potatoes and parsnips are very tender, drain the water and return the potatoes and parsnips in the pot. Add milk, 2 tablespoons of oil, and salt and pepper to taste. Mash the goods with a potato masher or the bottom of a mason jar until creamy. You may add up to 1/3 cup of milk for more creaminess if desired. Cover and set aside.
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In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic and cook until the onions are golden and translucent, 8-10 mins.
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Add the carrots and celery and cook until tender, about 8 minutes.
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Stir in tomato paste and cook, stirring, for 2 minutes.
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Stir in mushrooms and cook for 3 minutes.
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Pour in red wine and bring to a simmer. Scrape the pan for all the goodie bits and cook, stirring frequently, until the liquid has been reduced by half.
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Add the lentils, rosemary, thyme and vegetable broth and simmer for 3 mins, stirring frequently. Add more broth if needed to keep the mixture moist but not liquid-y. Remove from heat and season to taste with salt and pepper. (The unused broth is great to cook rice with)
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Preheat the oven to 350 degrees fahrenheit. Spread the lentil and vegetable mixture into a large baking dish in an even layer. Add the potato-parsnip mash and gently layer it over the mix. Layer to desired thickness, the mash is great on its own as well if any leftover.
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Bake for 20 minutes, then broil for a couple of minutes to get a nice slighty golden brown layer on top. Serve hot.