Ingredients: |
Ingredients: Filling
2 tbsp avocado oil
1 large onion, diced
3 garlic cloves, crushed
2 celery stalks with leaves, chopped
8oz crimini mushrooms, quartered
1/2 tsp salt
1/2 tsp black pepper
2-3 tsp worcestershire sauce
1 cup carrots, diced
12 oz lentils, rinsed
1 cup fresh plum tomato, diced
3-4 sprigs thyme
1-2 sprigs rosemary
3 1/2 cups vegetable stock
Mashed Potatoes
Water for boiling + 1 tsp salt
1 lb red potatoes (5-6 large), quartered with skin on
6oz salted butter (1 1/2 sticks), chopped
1/2 tsp salt
1/4 tsp garlic powder
3-4 tbsp milk
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Directions: |
Directions:Filling
Add 2 tbsp to pot, heat on medium. Combine onions, garlic, celery and add to pot. Saute until fragrant 2-3 minutes.
Add mushrooms, salt, and worcestershire sauce. Let cook until liquid from mushrooms has evaporated and mushrooms are brown.
Add carrots, lentils, tomatoes, herbs with stems, salt and pepper, and stock. Let simmer 30-40 minutes stirring occasionally. Once lentils are fully cooked and most liquid has evaporated, turn heat off and set pot aside.
Mashed potatoes
Scrub potatoes, rinse and chop into quarters.
Bring a pot of water to a rolling boil. Add salt.
Add potatoes, cook about 10 minutes until tender, but still firm. Drain in colander. Return to pot and mash with potato masher add butter and rest of ingredients. Continue to mash until smooth.
Assembly
Preheat oven to 375 degrees F. Spread filling in a casserole dish large enough to fit filling. Scoop mashed potato over filling and gently spread to cover. Garnish with herbs.
Cover with aluminum foil and bake 15 minutes. Remove foil and turn on broiler. Broil for 3-5 minutes until top is golden. Serve warm. |
This recipe for Vegetarian Shepard’s Pie is from