Cozy Shepherd’s Pie


Cozy Shepherd’s Pie

This is a delicious spin on a comforting classic. Plus it’s a “No Harm for the Holidays” recipe to bookmark, since it uses barely any fat and features lentils instead of meat. A great entree for vegans and omnivores, that can easily be dressed up and served as a holiday entree with sides of stove-top roast beets and a lemon dressing green salad or vibrant sauteed greens.
1.5 cup  french lentils (brown or black beluga lentils ok) 
1 medium yellow or white onion
(optional) 3″ strip of kombu seaweed 
3 large yukon gold potatoes
1 small/medium Japanese sweet potato 
2 stalks celery
1 carrot 
3 Tbsp olive oil
2 Tbsp vegan butter
2 Tbsp toasted tahini
4 Tbsp arrowroot four/powder
Fresh garlic
2-3 Bay leaves
ground rosemary powder
1.5 cup  french lentils (brown or black beluga lentils ok) 

1 onion diced – cone 2
Cook lentils until tender (approx 15 minutes – med-click- low) in 2 qt saucepan with 4 cups water and 1/2 of the onion (set aside the other 1/2 onion diced for potatoes)
(optional) Add 3″ strip of kombu seaweed
Separately – grate 3 large yukon gold potatoes
1 small sweet potato (i used japanese – brown skin / white flesh)
soak grated potatoes in hot water for 1 min, massage for another minute and then drain
place potatos and remaining 1/2 diced onion into 3 qt basket
cook on medium til click, then low til tender – approximately 20 min
empty cooked potatoes into a bowl and mash, adding 1/4 cup arrowroot:water mixture, herbs and salt to taste. I recommend 1/2 tsp ground rosemary. 
Separately, dice 2 stalks celery and 1 carrot – cone 2
Preheat pan on med high, add drizzle of oil – sear / saute veggies in covered pot until al dente – will only take a few minutes
Mix 4 tablespoons of arrowroot flour with 1.5 cups room temperature water and set aside
Mix lentils with cooked carrot and celery, add 1/4 of the arrowroot:water mixture. 
Layer that into a 11 inch skillet.
Carefully spoon mashed cooked potatoes over the bed of lentils. Smooth the potatoes til cover entirety of the pan.  
Simmer on stove top for 5-8 minutes and finish in the oven on Low Broil (rack placed at least 8 inches from heat element) for 10-15 minutes or until lightly browned. Know your oven; be vigilant so it doesn’t burn. 
Preheat 2 qt saucepan – add 2 tablespoon olive oil and 1 tablespoon vegan butter. When melted add 1 tsp each,
ground rosemary powder
Simmer in oil to infuse, lightly stirring. Add 2 -3 halved cloves of garlic, 1/2 dozen sprigs of thyme and 2 bay leaves. Continue to simmer for another 1-2 minutes.
Add 2 cups water, stir, turn up to medium heat and cover. 
When vapo valve is clicking rapidly, turn to low, add 2 Tbsp toasted tahini, 1 Tbsp tamari and 2 Tbsp:1/2 cup arrowroot/water mixture. Stir well, or whisk til smooth. Continue to simmer and adjust to taste and thickness desire. Remove the thyme stems, bay leaves. 
Spoon gravy generously over the shepherds pie when serving. Finish with finely chopped fresh herbs – thyme, oregano, sage…
Smile and enjoy the deliciousness.

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