Lentil Shepherd’s Pie
Lentil Shepherd's Pie
This vegetarian recipe is so hearty, it will convert some of the most devout meat eaters. Try replacing the potato and cauliflower topping with mashed sweet potato for extra earthy sweetness, as well as fibre and nutrients!
Author: Vincci Tsui, RD
Recipe type: Vegetarian, Pulses, Main Dish
Makes: 6-8
Ingredients
1 cup (250 mL) brown or green lentils, sorted
1 lb (454 g) Russet potatoes, scrubbed and
diced
1 lb (454 g) cauliflower, chopped
2 Tbsp (30 mL) butter, divided
1 pinch freshly grated nutmeg
Salt and pepper, to taste
2 small onions, finely chopped
2 cloves garlic, chopped
Salt and pepper, to taste
2 stalks celery, finely diced
2 carrots, finely diced
2 tsp (10 mL) fresh chopped thyme 1 tsp (5 mL) dried oregano
1 pinch ground cloves
1 cup (250 mL) vegetable stock
1 Tbsp (15 mL) Worcestershire sauce
1 Tbsp (15 mL) Dijon mustard
Instructions
Preheat oven to 375 ̊F.
Rinse lentils well. Place in a medium saucepan and cover with water to about 1” above lentils. Bring to a boil and cook for 20-30 minutes.
Meanwhile, in a large pot, boil potatoes and cauliflower in salted water until easily pierced with a fork. Mash potatoes and cauliflower, and add 1 Tbsp butter and nutmeg. Season with salt and pepper to taste.
Melt remaining 1 Tbsp butter in a large saucepan over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes. Add the cooked lentils, celery, carrots, thyme, oregano and cloves and season with salt and pepper. Continue to cook over high heat until carrots begin to soften. Add stock into pan and then add the Worcestershire and Dijon. Bring to a boil and then reduce heat to low. Season the mixture with salt and pepper, to taste, and simmer, covered, until vegetables are tender and moisture is absorbed, about 20 minutes. Put mixture into a rectangular baking dish (about 7½” x 11½” x 3”). Spread the mashed potato and cauliflower over top and bake until top is golden, and filling is bubbling, about 25 to 30 minutes.