Lentil Shepherd's Pie
Lentil Filling:
2 Tablespoons Olive Oil
1 Yellow Onion, Diced
4 Cloves Garlic, Minced
2 Medium Carrots, Peeled and Diced
2 Stalks Celery, Diced
8 Ounces Button or Cremini Mushrooms, Sliced
3 Cups Cooked Lentils
3 Tablespoons Brown Rice MiSO Good
3 Tablespoons Tomato Paste
2 Tablespoons Chickpea Flour
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Sage
1/4 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Dry Red Wine or Vegetable Stock
1/2 Cup Vegetable Stock
1 Tablespoon Balsamic Vinegar
1 Cup Frozen Green Peas
Mashed Potato Topping:
2 Pounds Yukon Gold Potatoes, Peeled and Diced
2/3 Cup Plain, Unsweetened Non-Dairy Milk
1/4 Cup Vegan Butter or Coconut Oil
2 Tablespoons Brown Rice MiSo Good
2 Tablespoons Parsley, Minced
Preheat your oven to 375 degrees.
Place a large skillet over medium heat. Add the oil and onion, sauteing until golden brown; about 4 - 5 minutes. Add garlic, carrots, celery, and mushrooms, mixing well to combine.
Continue to cook, stirring frequently, until the vegetables have softened and become aromatic; about 5 minutes. Add the lentils and stir to incorporate. Saute for 5 - 8 minutes, until lightly browned. Mix in the miso and tomato paste, stirring to incorporate.
Sprinkle the chickpea flour into the skillet, followed by the thyme, rosemary, paprika, sage, and red pepper flakes. Cook for just 1 minute before gently pouring in the red wine, vegetable stock, and vinegar. Bring to a simmer and cook for 4 minutes or until thickened. Stir in peas and remove the skillet from the heat.
To prepare the mashed potatoes, place the potatoes in a large saucepan and add water to cover. Set over medium heat on the stove and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer and cook, uncovered, until the pieces are fork-tender; 20 - 25 minutes. Thoroughly drain. Add the non-dairy milk, vegan butter or oil, and miso, and mash thoroughly until smooth, light, and fluffy.
Transfer the cooked filling into a 7 x 11-inch baking dish, spreading it out in an even layer. Top with the mashed potatoes, using your spatula to smooth it out. If you want more texture, use spoon or fork to create more ridges on top. Alternately, you could use a piping bag fitted with a large star tip to make neat patterns all over.
Bake for 30 minutes, until bubbling around the edges. Turn on broiler without removing the pan from the oven, and cook for 3 - 4 minutes longer, or until lightly browned. Top with parsley and serve hot.
Makes 6 - 8 Servings
Notes: To make individual, single serving pies, divide the filling and topping evenly between six 8-ounce ramekins and bake for 15 - 20 minutes.
