Ingredients: |
Ingredients: Mashed Potatoes
3 lb. Yukon gold potatoes, partially peeled (thoroughly washed)
3 to 4 Tbsp. butter or vegan butter
Sea salt and black pepper (to taste)
Filling
1 Tbsp. olive oil
1 medium onion (diced)
2 cloves garlic (minced)
2 Tbsp. tomato paste (optional)
1 healthy pinch each sea salt and black pepper
1½ cups uncooked brown or green lentils (rinsed and drained)
4 cups vegetable stock
2 tsp. fresh thyme (or sub 1 tsp. dried)
1 (10 oz.) bag frozen mixed veggies: peas, carrots, green beans, and corn
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Directions: |
Directions:To make Mashed Potatoes: Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
Once cooked, drain, then transfer to a mixing bowl. Use a masher, ricer, pastry cutter or large fork to mash until smooth.
Add desired amount of butter or vegan butter and season with salt and pepper to taste. Loosely cover and set aside.
To make the Filling: While potatoes are cooking, preheat oven to 425º and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9"x13" pan. An 8"x8" won’t fit it all, but it will be close!)
In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes. Add tomato paste (optional) and a pinch each salt and pepper.
Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
To thicken the mixture, add 2 to 3 tablespoons of mashed potatoes and stir.
Taste and adjust seasonings as needed. Then transfer to your baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the potatoes are lightly browned on top.
Let cool briefly before serving. The longer it sits, the more it will thicken. |
This recipe for Lentil Shepherds Pie is from