Shepherd's Pie
Total time
Website: WhatTheHeckDoIEatNow.com
Adapted From: The Best of Bridge Series. The Best of The Best. "Shepherd's Pie". The Best of Bridge Publishing.
Serves: 6 large servings
- 4 cups green/ brown lentils cooked
- 2 tbsp canola oil
- 2 cups chopped onion
- 4 cloves garlic minced
- ½ cup flour
- salt and pepper to taste
- ½-3/4 tsp dried thyme
- ½-3/4 tsp savory
- 3½-4 cups vegetable broth
- 4 tsp vegan worcestershire
- 2 bay leaves
- 1-3 tsp Better Than Bouillon vegetable base
- 1 cup finely diced carrots (I use a food processor)
- 1 cup frozen corn
- MASHED POTATOES:
- 10-12 medium potatoes peeled, cut and boiled until tender
- Vegan margarine to taste (optional)
- Almond milk to taste
- salt to taste
- Dried parsley for garnish
- You will need 4 cups of cooked green/brown lentils drained. This is approximately 2 cups dry, boiled for about 20-25 minutes.
- Peel, cut and boil your potatoes until fork tender.
- Prepare the rest of your ingredients.
- In a large frying pan, heat 2 tbsp oil (or saute in water) over medium heat.
- Add onions and garlic and cook until softened.
- Stir in flour, salt, pepper, thyme and savory and cook for about 1 minute.
- Slowly whisk in broth and vegan worcestershire.
- Add carrots and bay leaf and simmer for about 20 minutes until carrots are tender and sauce is quite thick.
- Remove bay leaf and stir in Better Than Bouillon vegetable base, lentils and corn.
- Spread in a deep casserole dish.
- Drain potatoes and mash adding vegan margarine (optional), salt and unsweetened almond milk to taste.
- Use a spatula to spread the mashed potatoes over the lentil mixture in the casserole dish.
- Use a fork to create texture 'lines' if you'd like.
- Bake at 350 F (180 C) for about 40-45 minutes.
- Remove and sprinkle with dried parsley to garnish.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/10/14/shepherds-pie/
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