Vegan
Lentil Shepherd's Pie with Parsnip and Potato Mash
By FBWorld Team
Author
Notes: OK, even the easiest of shepherd's pies can
feel like an undertaking. To make this delicious,
hearty dish a lot more accessible, try cooking the
lentils and prepping the vegetables one day in advance.
On the day of assembly, mash the potatoes and parsnips
early in the day, and sautee the veggies and assemble
the pie later on, before dinner. Leftovers can easily
be frozen. And I dare you not to eat all of the
mashed parsnips and potatoes before you even get
to finishing the recipe! - Gena
Hamshaw.
Vegan
Lentil Shepherd's Pie with Parsnip and Potato Mash
Serves:
6-8
Ingredients:
2 1/2 lbs. (about 4 large) Russet Potatoes, (peeled
and quartered)
6 Parsnips, (peeled and roughly chopped)
1 cup Almond, Soy, Rice, (or other non-dairy milk)
Sea Salt (to taste)
Black Pepper (to taste)
4 tbls. Olive Oil, (divided into 2 tbls. and 2 tbls.
1 large Onion, (diced)
2-3 Cloves Garlic, (minced)
2 large Carrots, (diced evenly)
2 ribs Celery, (diced evenly)
6 oz. Baby Bella, Cremini, or Button Mushrooms,
(sliced)
1 1/2 cup Brown or Green Lentils, dry
1 cup Vegetable Broth
1 tspn. Dried Rosemary
1/4 tspn. Dried Thyme
Procedures:
1. Place potatoes and parsnips
in a large pot and submerge in cold water (there
should be at least 1 inch of water over the vegetables).
Salt water well. Bring to a boil and then reduce
to a simmer and allow potatoes and parsnips to cook
for approximately 25-35 minutes, or until both vegetables
are very fork tender. Drain, return the vegetables
to the pot, and add 2/3 cup milk, 2 tbsp olive oil,
and salt and pepper to taste. Mash well with a potato
masher. If you need more milk, add the remaining
1/3 cup. Set the mashed potatoes and parsnips aside.
2.
While potatoes are cooking, bring 1 1/2 cup lentils
and 3 cups water to a boil. Reduce and simmer until
lentils have absorbed all liquid, and are soft (about
30 or 35 minutes). Set lentils aside.
3.
Heat 2 tbsp olive oil in a large saute pan over
medium. Add onions and garlic and cook until onions
are translucent and golden (10 minutes or so). Add
the carrots and celery and cook till both vegetables
are tender (another 8 minutes). Add the cremini
mushrooms and cook for another 3 minutes before
adding the lentils, the rosemary, the thyme, and
1/2 cup vegetable broth. Simmer the mixture, stirring
well to incorporate flavors. Add more liquid as
needed: you don't want there to be too much broth
or liquid in the bottom of the pan, because you'll
get a runny shepherd's pie, but you do want it to
be quite moist. When everything is warm and well
mixed, season to taste with salt and pepper.
4.
Preheat oven to 350. In a large casserole dish,
layer the lentil and veggie mixture. Spread the
mashed potatoes delicately and evenly over. Bake
for 20 minutes, or until potatoes are browning.
Sprinkle with extra rosemary, if desired, and serve.
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MORE ABOUT IT HERE
By
Gena
Hamshaw • courtesy of food52.com
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