Lentil Sheperd’s Pie

On a quest to find more great recipes to satisfy my love of lentils, I came upon this gem: Lentil Sheperd’s Pie. The only thing standing between this recipe being vegan or not is the brand of worcestershire sauce you use. Since I’m indifferent I just used what we had on hand. A super tasty recipe. And one that you go on a delicious journey of great smells through the whole process of making it. Yum. I made a few changes to the original recipe(s) to shave off some calories and cut out the mushrooms (eck!) 🙂

Vegan Lentil Sheperds Pie

INGREDIENTS

For filling:

cooking spray

1 onion, chopped finely
1 zucchini, diced small ( 1 1/2 cups)
3 cloves garlic, minced
1/2 teaspoon dried tarragon or oregano
2 teaspoons dried thyme
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 cup carrots (about 3), peeled and diced small
3/4 cup lentils

2 cups vegetable broth
1 tbsp vegan Worcestershire sauce (recommended: Annie’s, Wizard’s or Edward & Sons)
1/2 cup frozen corn
1/2 cup frozen peas
1 recipe Cauliflower Mashed Potatoes (recipe below)

For Cauliflower Mashed Potatoes:

5 yukon gold potatoes, cut into 3/4-inch pieces (about 1 1/2 pounds)
1/2 head cauliflower, cut into florets (1 pound, or about 3 cups)
2 tablespoons vegetable broth
1/4 teaspoon salt
Freshly ground black pepper, to taste

 

DIRECTIONS

For filling:

1. Heat 4-quart pot or Dutch oven over medium-high heat. Add the onions, and saute them until translucent, about 4 minutes.
2. Add the zucchini, garlic, tarragon, thyme, salt and pepper. Saute for 5 minutes.
3. Add the carrots, lentils and broth. Cover and bring to a boil, then lower the heat to a simmer and cook for about 25 minutes, stirring every once in a while.
4. By this point, the lentils should be tender, and most of the broth should be absorbed. (If that hasn’t happened, then keep the pot covered and simmer the lentils a while longer. Conversely, if the broth has evaporated and the lentils are not soft, then add a bit of water and simmer.)
5. When the lentils are soft, stir in the Worcestershire sauce, corn, and peas. Let the mixture sit off the heat for 10 minutes or so for maximum flavor. Taste and adjust the seasonings.

For Cauliflower Mashed Potatoes:

1. Place the potatoes in a 4-quart pot, and fill it with enough cold water to cover them, making sure there are about 4 inches of extra water on top (for when you add the cauliflower). Bring the potatoes to a boil.
2. Once the water is boiling, add the cauliflower, and lower the heat to a simmer. Cook for about 15 minutes, until the potatoes and cauliflower are tender.
3. Drain them in a colander, return them to the pot, and use a potato masher to mash them a bit.
4. Add the 2 tablespoons of broth, and the salt and pepper. Mash a bit more. Use a fork to make sure all the seasoning are mixed well.
5. If needed, add another 2 tablespoons of broth. Taste, and adjust seasonings. Serve warm.

The original recipe just calls for a scoop of the potatoes to be served with the lentil mixture spooned on top. I like the more traditional looking sheperd’s pie, so I put the lentil mixture in the bottom of an 8×8 glass dish, then spread the cauliflower mashed potatoes on top and put it in the oven at 350 for about 10 minutes (I’m sure a variety of temperatures and times would be suitable, I just had something in there at that temp so that’s what worked for me at the time).

Nutritional Info

 Calories 269.3
  Total Fat 0.6 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 1,000 mg
  Potassium 775.9 mg
  Total Carbohydrate 63.8 g
      Dietary Fiber 14.8 g
      Sugars 7.3 g
  Protein 13.3 g
Vitamin A 101.6 %
 Vitamin B-6 16.3 %
  Vitamin C 73.9 %
  Vitamin E 1.5 %
  Calcium 5.9 %
  Folate 16.9 %
  Iron 21.6 %
  Riboflavin 6.1 %
  Thiamin 7.4 %
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One thought on “Lentil Sheperd’s Pie

  1. Pingback: Baked Pumpkin Pudding « Brittany Jean's Blog

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