A lentil based traditional Shepherd's Pie adapted from Delish Plan
Course: Main Dish
Cuisine: United Kingdom
Servings: 6 servings
- 1 cup dry lentils
- dash garlic powder
- dash onion powder
- 1 tsp worcestershire
- 2 teaspoons fresh thyme leaves
- 1 tablespoon olive oil
- 3-4 large carrots finely diced
- 1 large onion finely diced
- salt and ground black pepper to taste
- 1 tablespoon butter
- 1 cup frozen peas
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 cup vegan chicken flavored broth/bouillon
- 6 cups mashed potatoes fresh or leftover
- grated parmesan cheese optional
In rice cooker add 1c dry brown/green lentils, spices and Worcestershire sauce. Set to white and walk away. Or use the stovetop method to cook lentils of your choice.
When done, add thyme and any seasons you like to make it taste a bit beefy. (Here is where I mixed in the extra protein)
Preheat oven to 400°F.
Heat the olive oil over medium-high heat in a large sauté pan until hot. Sauté carrots in the olive oil until starting to get tender, about 2-3 minutes.
Stir in onions and sauté for a minute or two, then add the cooked lentils.
Reduce to medium heat; add the butter and peas; stir until the butter is melted.
Sprinkle with flour and stir until well blended.
Add tomato paste, wine and Worcestershire sauce.
Cook until the mixture reduces slightly, then add the broth. Allow the filling to thicken and season with more salt and pepper if desired.
Remove from heat. Transfer the filling to an slightly greased baking dish; spoon or pipe the mashed potatoes over top. I like to rake my fork on the potato to give it some ridge. Sprinkle with vegan parm if using.
Bake for 20 minutes or until the potato is golden brown.
Add a spring of thyme and some paprika to make it shine and ENJOY!
For mine I used boxed potatoes (1 1/2 c dry) for the topping, sue me, I love the taste of them! I also added some kidney beans I had leftover from the corned beef I made, and some TVP for fun.