Shepherd's Pie
This is a great main dish. Filling, colorful, and your omnivore friends will also love it. You can assemble ahead of time, and just bake prior to serving. I've been making it for a while, but really wanted to perfect the recipe a bit prior to adding it to my collection. I kept the spices to a minimum, I prefer the mild flavor and really wanted to taste the vegetables, so if you like a little more zest, feel free to spice it up even more.
Ingredients for filling:
1/2 of white onion diced
1-2 cloves of garlic, peeled and minced
1.5 cups diced carrots
2 stalks of diced celery
1 cup of frozen peas
1 cup of fresh green beans diced
1 cup chopped mushrooms
1 1/2-2 cups of cooked brown or green lentils
1 T Flour, your choice, I used All Purpose (use rice flour for gluten free version)
1 cup water
1-2 T Low Sodium Soy Sauce
1/2 tsp Liquid Smoke
2 Veg Boullion Cubes
S&P to taste
Topping:
5-6 large russet potatoes, peeled and chopped
1/2 cup of unsweetened original almond milk or cashew milk
Diced Green Onions to sprinkle over top after baking (optional, but looks pretty)
In large skillet, water saute your garlic, onion, celery, carrots, green beans. After about 10 min when they start to get tender add the Boullion cubes, some more water (about a 1/4 cup), and add the frozen green peas. Cook for another 10 min. Add T's of water as needed to keep it from sticking. In separate cup, mix flour, 1/2 cup water. Whisk well, then stir in with skillet vegetables once they are good and tender, stir over med heat to make a roux (without the fat). Add your soy sauce. Stir in the cooked lentils and set the filling aside. It should be quite thick.
While your veggies are simmering you should have your peeled potatoes simmering until tender, drain water and hand mash with the almond milk, salt and pepper to taste.
To assemble, simply put your filling in a deep casserole dish and spread to edges. S&P the top. Then spread your mashed potatoes carefully over the top spreading to the edges and smoothing. Then take a fork and fluff them back up so it looks pretty when it browns. Bake in preheated 400 degree oven for about 30 min until heated through, if the top is not browning, place under broiler for a couple minutes. Sprinkle the top with some chopped green onions for a beautiful presentation. Enjoy! Makes six servings approx 375 calories ea.
This is a great main dish. Filling, colorful, and your omnivore friends will also love it. You can assemble ahead of time, and just bake prior to serving. I've been making it for a while, but really wanted to perfect the recipe a bit prior to adding it to my collection. I kept the spices to a minimum, I prefer the mild flavor and really wanted to taste the vegetables, so if you like a little more zest, feel free to spice it up even more.
Ingredients for filling:
1/2 of white onion diced
1-2 cloves of garlic, peeled and minced
1.5 cups diced carrots
2 stalks of diced celery
1 cup of frozen peas
1 cup of fresh green beans diced
1 cup chopped mushrooms
1 1/2-2 cups of cooked brown or green lentils
1 T Flour, your choice, I used All Purpose (use rice flour for gluten free version)
1 cup water
1-2 T Low Sodium Soy Sauce
1/2 tsp Liquid Smoke
2 Veg Boullion Cubes
S&P to taste
Topping:
5-6 large russet potatoes, peeled and chopped
1/2 cup of unsweetened original almond milk or cashew milk
Diced Green Onions to sprinkle over top after baking (optional, but looks pretty)
In large skillet, water saute your garlic, onion, celery, carrots, green beans. After about 10 min when they start to get tender add the Boullion cubes, some more water (about a 1/4 cup), and add the frozen green peas. Cook for another 10 min. Add T's of water as needed to keep it from sticking. In separate cup, mix flour, 1/2 cup water. Whisk well, then stir in with skillet vegetables once they are good and tender, stir over med heat to make a roux (without the fat). Add your soy sauce. Stir in the cooked lentils and set the filling aside. It should be quite thick.
While your veggies are simmering you should have your peeled potatoes simmering until tender, drain water and hand mash with the almond milk, salt and pepper to taste.
To assemble, simply put your filling in a deep casserole dish and spread to edges. S&P the top. Then spread your mashed potatoes carefully over the top spreading to the edges and smoothing. Then take a fork and fluff them back up so it looks pretty when it browns. Bake in preheated 400 degree oven for about 30 min until heated through, if the top is not browning, place under broiler for a couple minutes. Sprinkle the top with some chopped green onions for a beautiful presentation. Enjoy! Makes six servings approx 375 calories ea.
