lentil shepherd’s pie

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Andy and I are making the transition to a vegetarian diet, a lacto-ovarian vegetarian diet. So I made this recipe using cow’s milk instead of a non-dairy milk. I also lightened the salt by using just 2 tablespoons soy sauce. The pie came out hearty and filling, with just the right amount of seasoning. This recipe is definitely a keeper.

Lentil Shepherd’s Pie (adapted from Melanie McDonald)

1 medium onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 ½ teaspoons dried herbs (thyme, rosemary, marjoram or mixed herbs or Italian herbs)
190 g or 2 1/2 cups cooked lentils, green or brown*
2 tablespoons cornstarch
2-3 tablespoons tamari or soy sauce
240 ml or 1 cup canned crushed tomatoes
240 ml or 1 cup mushroom broth or vegetable broth
salt and pepper to taste
1000 g or 6 cups diced raw potato
80 ml or 1/3 cup non-dairy milk, unsweetened
1-2 tablespoons vegan butter, optional

Preheat oven 400˚F/200˚C. Boil water in a large pot. Prepare a 9 inch deep-dish pie dish by spraying the inside with cooking spray. Set aside.

Put the diced potatoes in the pot of boiling water. Add a generous pinch of salt, cover and bring to the boil again. Simmer 15 minutes or until the potatoes are very tender.

Drain then return to the pan. Add milk and butter if using, and mash very well. Set aside.

While potatoes are cooking, warm another pan over medium heat.

Sauté onions, garlic, and carrot until the onions start to go golden brown. You can use oil to sauté or a teaspoon or two of vegetable stock. Add the dried herbs and cooked and drained lentils. Make a slurry out of water and cornstarch, and add it to the pot. Stir well to distribute the cornstarch mixture. Add the tamari or soy sauce and tomatoes. Stir well.

Add the stock and stir well. As soon as the mixture is hot and is starting to bubble, remove from the heat. Season with salt and pepper to taste. Pour the lentil mixture into the dish. Top with mashed potato. Spread the potato evenly on top, one spoonful at a time, and drag a fork through the top to create a pattern. Place dish on a baking sheet and bake for 30 minutes. If additional browning is desired, put the dish under the broiler until the top is golden brown. Let rest 10 minutes before serving.

*To cook lentils:
3 cups water
1 cup lentils
Using a large Dutch pot, bring lentils and water to a boil, reduce heat, cover, and simmer 15-20 minutes or until tender. Drain. Yields 2-2 1/2 cups cooked lentils.

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