Vegetarian Sheppard’s Pie
Ingredients
You will also need a 2 quart baking dish and a potato masher
Directions
Preheat oven to 375 degrees F. Place the peeled potatoes in a pot along with one whole peeled garlic clove. Cover the potatoes with plenty of water. Bring to a boil on the stovetop, then reduce heat to medium to the potatoes continue to simmer. Let the potatoes cook for 25-30 minutes till fork tender.
Meanwhile, rinse and sort the lentils. Pour the lentils into a pot along with a bay leaf. Cover with 2 cups of water and bring to a boil. Reduce heat to a simmer and let the lentils cook for 15-20 minutes till just tender-- keep a close watch on them and don't overcook, or they'll become soft/mushy. Remove from heat as soon as they're cooked. If there is any excess water, drain it.
As potatoes and lentils are cooking, heat olive oil in a skillet over medium heat. Add diced onion to the skillet and saute for 5-6 minutes till softened. Add the diced carrots and celery. Continue to saute for 5-6 more minutes till the vegetables are tender-crisp. Add mushrooms, crushed garlic, peas, 3 tbsp of the chopped parsley, Worchestershire or tamari sauce, oregano, and cayenne pepper to the skillet. Stir and saute for 3-4 minutes more till the vegetables are tender and fragrant.
Stir the skillet vegetable mixture into the cooked, drained lentils. Season the mixture with salt and pepper to taste. Drain the cooked potatoes; reserve the whole garlic clove that cooked with them. Mash the potatoes and softened garlic clove with vegetable or chicken broth and butter till smooth and creamy. Season with salt and pepper to taste. Lightly grease a 2 quart baking dish with butter or olive oil. Spread the lentil and vegetable mixture in an even layer across the bottom of the dish.
Spread the mashed potatoes on top of the vegetable mixture. Place the dish in the oven and let it bake for about 30 minutes till the tips of the potatoes turn golden brown. Increase heat at the end of cooking for more browning, if desired. Sprinkle the remaining 1 tbsp of chopped parsley on top of the pie to garnish. Serve hot.
Recipe credit: www.theshiksa.com
Category: Main Meals
Ingredients
- 2 lbs. Russet or Yukon Gold potatoes, peeled
- 1 whole garlic clove
- 1 cup dry brown lentils
- 1 bay leaf
- 2 tbsp olive oil
- 1 onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves, crushed
- 1 cup peas
- 1 cup chopped mushrooms
- 1/4 cup fresh chopped parsley, divided
- 2 tsp Worchestershire or tamari sauce
- 3/4 tsp dried oregano
- Pinch of cayenne pepper
- 1/2 cup vegetable or chicken broth
- 3 tbsp butter
- salt and pepper
You will also need a 2 quart baking dish and a potato masher
Directions
Preheat oven to 375 degrees F. Place the peeled potatoes in a pot along with one whole peeled garlic clove. Cover the potatoes with plenty of water. Bring to a boil on the stovetop, then reduce heat to medium to the potatoes continue to simmer. Let the potatoes cook for 25-30 minutes till fork tender.
Meanwhile, rinse and sort the lentils. Pour the lentils into a pot along with a bay leaf. Cover with 2 cups of water and bring to a boil. Reduce heat to a simmer and let the lentils cook for 15-20 minutes till just tender-- keep a close watch on them and don't overcook, or they'll become soft/mushy. Remove from heat as soon as they're cooked. If there is any excess water, drain it.
As potatoes and lentils are cooking, heat olive oil in a skillet over medium heat. Add diced onion to the skillet and saute for 5-6 minutes till softened. Add the diced carrots and celery. Continue to saute for 5-6 more minutes till the vegetables are tender-crisp. Add mushrooms, crushed garlic, peas, 3 tbsp of the chopped parsley, Worchestershire or tamari sauce, oregano, and cayenne pepper to the skillet. Stir and saute for 3-4 minutes more till the vegetables are tender and fragrant.
Stir the skillet vegetable mixture into the cooked, drained lentils. Season the mixture with salt and pepper to taste. Drain the cooked potatoes; reserve the whole garlic clove that cooked with them. Mash the potatoes and softened garlic clove with vegetable or chicken broth and butter till smooth and creamy. Season with salt and pepper to taste. Lightly grease a 2 quart baking dish with butter or olive oil. Spread the lentil and vegetable mixture in an even layer across the bottom of the dish.
Spread the mashed potatoes on top of the vegetable mixture. Place the dish in the oven and let it bake for about 30 minutes till the tips of the potatoes turn golden brown. Increase heat at the end of cooking for more browning, if desired. Sprinkle the remaining 1 tbsp of chopped parsley on top of the pie to garnish. Serve hot.
Recipe credit: www.theshiksa.com
Category: Main Meals