Lentil Shepherd’s Pie

Serves 12

This vegetarian main dish is perfect for a crowd or potluck! Baked in a 9x13 dish, this recipe yields many servings and the deep umami lentil filling paired with the creamy mashed potatoes is sure to please. The ingredient list may look long, but you are likely to find most of them in your pantry. This is a true comfort food; warming, nourishing, hearty & satisfying.

Ingredients

2 cups lentils

2 bay leaves

¼ tsp red chili flakes 

3 rosemary sprigs

6 cloves garlic

4 carrots, diced

2 leeks, diced

3 stalks of celery, diced

½ pound mushrooms, chopped

1 cup parsley, chopped

1 full tube or can of tomato paste (4.5 oz)

1 tsp dried thyme

½ tsp oregano

½ tsp black pepper

1 tsp worcestershire sauce

1 tsp tamari soy sauce

1 tbsp red wine vinegar

salt & pepper

Mashed Potatoes:

2 large russet potatoes, chopped (about 2 lbs)

4 tbsp butter or Earth Balance (vegan butter)

⅓ cup milk or plant based milk

½ tsp salt

For the Filling:

-Combine lentils, bay leaves, red chili flakes, 2 rosemary sprigs, 3 cloves of garlic, and ½ tsp salt in a pot. 

-Add 6 cups of water and let boil for about 35 minutes or until lentils are cooked through. (Be sure to take out bay leaves, rosemary, and garlic when the lentils are done cooking)

-Add leeks, carrots, and celery to a hot oiled wok or large skillet

-Season with thyme, oregano, black pepper, and ¾  tsp salt, cook until softened, about 6 minutes

-Add mushrooms, tomato paste, 1 rosemary sprig, and 3 cloves of chopped garlic to the pan. Allow to cook until all the moisture has evaporated and is beginning to brown

-Add lentils and their cooking liquid to the pan, stir to combine. Make sure to scrape up any brown bits from the bottom of the pan

-Add worcestershire sauce, tamari soy sauce, and red wine vinegar to the lentils and stir to combine. Check for seasoning

-Stir in parsley

-Add lentil filling to a 9x13 baking dish and spread

For the Potatoes:

-Add potatoes and ½ tsp salt to a separate pot and cover with water

-Bring to a boil and then reduce heat

-Cook until soft and then drain

-Add butter, milk, and ¼ tbsp salt to the potatoes, mash

-Spread mashed potatoes on top of the lentil filling

-Bake at 375 degrees for 25 minutes or until filling is bubbly and top starts to brown