Shepherd's Pie

Shepherd’s pie dates back to the 19^th century when potatoes became popular in England. The dish which is based on leftover meat minced and topped with mashed potatoes, became a staple food for the English, Scottish, and Irish. So feel free to substitute the veggies listed with those you have in the fridge and make this a staple in your meal plan!

Serves 6 

Top Layer Ingredients:

8 medium potatoes

6 garlic cloves

½ c soymilk

½ c water

Bottom Layer Ingredients:

1 c green lentils

4 c vegetable broth, low-sodium

2 T tahini

½ c soymilk

1 c water

½ c oat flour

4 carrots, diced

2 onions, yellow, diced

10 crimini mushrooms, diced

1 c broccoli, diced

1 T rosemary, dried

½ tsp oregano, dried

½ tsp Italian spice blend

½ tsp black pepper

1 tsp garlic powder

1 c green peas

½ c cashews (optional)

In a large pot with the lid on, bring 1-2 inches of water to a boil. While water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes and peeled garlic cloves. Steam potatoes for about 20 minutes. They should be soft and split nicely using a fork. Turn off heat and set aside.

In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 minutes. Stir in the tahini and ½ c of soymilk and 1 c water.  Then slowly stir in oat flour. Lentils will thicken and become creamy. If they are too thick, add vegetable broth or water as needed.

While the starches cook, heat carrots and onions in a large sauté pan over medium heat, stirring frequently. If the veggies start to stick to pan, add a little bit of water. Once onions are translucent add mushrooms and broccoli. Stir in the herbs, black pepper, and garlic powder and continue to sauté until veggies are tender. Add the peas and turn off the heat.

Stir the veggies into the lentils, and mix well. Pour lentil veggie mix into a 9x13 casserole pan. Transfer potatoes and garlic to a large bowl. Add the remaining ½ c of soymilk and ½ c of water, and mash the potatoes until desired consistency. Layer the mashed potatoes over the lentils.

Grind cashews in a spice grinder and sprinkle the powder over the potato crust. Put the pie in the oven for 20 minutes at 350 degrees. Remove from oven and let sit for 5 minutes before serving.