Egg-Free Shepherd's Pie with Lentil Base

Ingredients

• 1 cup Green lentils
• 4 cups Vegetable broth
• 1 Carrot, diced
• 1 stalk Celery, diced
• 1 Onion, diced
• 2 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 tsp Dried rosemary
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 lbs Potatoes
• 0.5 cup Dairy-free milk
• 2 tbsp Dairy-free butter
• 1 tbsp Cornstarch

Instructions

1. 1In a large heavy-bottomed pot (at least 4-quart capacity), combine the 1 cup of green lentils and the 4 cups of vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the broth.
2. 2While the lentils are simmering, heat a large (10-12 inch) skillet over medium heat. Add the 1 diced carrot, the 1 diced stalk of celery, and the 1 diced onion to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the 2 minced cloves of garlic and cook for an additional 1 minute, until fragrant.
3. 3Stir the 2 tablespoons of tomato paste, the 1 teaspoon of dried rosemary, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper into the sautéed vegetables in the skillet. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant. In a small bowl, whisk the 1 tablespoon of cornstarch with 2 tablespoons of cold water until a smooth slurry forms, then pour the slurry into the vegetable mixture and cook, stirring continuously, for 1-2 minutes, until the sauce thickens to a gravy-like consistency. Stir the cooked lentils (from the first step) into the thickened vegetable mixture until well combined, then remove the skillet from the heat.
4. 4Wash and peel the 2 lbs of potatoes, then cut them into roughly 1-inch pieces. Place the cut potatoes in a large pot and cover them with cold water, then bring to a boil over high heat. Reduce the heat to medium and boil for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Carefully drain all the water from the pot, then return the hot, drained potatoes to the pot. Add the 0.5 cup of dairy-free milk and the 2 tablespoons of dairy-free butter, then mash the potatoes with a potato masher or fork until smooth and creamy.
5. 5Preheat your oven to 375°F (190°C). Transfer the entire lentil mixture from the skillet into an 8x8-inch or 9x13-inch baking dish, spreading it evenly across the bottom. Carefully spoon the mashed potatoes over the lentil mixture, spreading them evenly to cover the entire surface. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mashed potato topping is golden brown and the lentil filling is bubbling around the edges.
6. 6Carefully remove the baking dish from the oven. Let the shepherd's pie rest for 10 minutes before serving; this allows the filling to set, making it easier to serve neatly.

Substitutions

Related Guides