Vegetarian

Lentil and Vegetable Shepherd's Pie is for Dinner.

Lentil and Vegetable Shepherd's Pie takes several minutes to prepare.

Lentil and Vegetable Shepherd's Pie takes several minutes to cook.

Lentil and Vegetable Shepherd's Pie makes 8 servings.

The ingredients for Lentil and Vegetable Shepherd's Pie are:

For the mashed potato topping:
4 large or 5 medium red potatoes or use your favorite variety or sweet potatoes or a mixture of cauliflower and potatoes (aka caulipots)
2 tablespoons Earth Balance
1/2 cup oat or almond milk (measure is approximate)
Salt and pepper to taste

For the filling:
1 large onion, finely chopped
2 cloves garlic, minced
1 rib celery, finely diced
1 medium carrot, finely diced
1 medium parsnip, peeled and finely diced
8 ounces button or baby bella mushrooms, quartered - if mushrooms are large cut in half; then cut into quarters - you want chunks, not slices
3 cups cooked brown or green (not French) lentils or 2 cans of lentils, rinsed and drained
2 tsp McCormick Tuscan Seasoning or Bragg Organic Sprinkle
1 Tbsp Amore double concentrated tomato paste
3 Tbsp cornstarch or arrowroot
cold water, small amount for mixing cornstarch or arrowroot
8 to 10 ounces baby spinach, chopped kale, or chopped Swiss chard
Additional seasonings to taste

For assembly:
Earth Balance
1 cup bread crumbs, panko or traditional-style whole wheat

Here is how you make Lentil and Vegetable Shepherd's Pie:

1. If using dried lentils, put 1.5 cups lentils in a small sauce pot. Add 4 cups water. Bring to a boil; then lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside. NOTE: If you lentils are old, they will require more cooking time. DO NOT SALT OR SEASON THE WATER.2. While the lentils are cooking, peel and dice potatoes. Place in 3 quart saucepan with enough water to cover by 1 inch. Bring to boil; reduce to simmer and cover. Cook until potatoes are tender, about 20 minutes.3. Set oven to 350 degrees F so it can preheat while you complete the rest of the prep work.4. Water sautee onion until tender; add garlic and stir about 1 minute. Add the tomato paste. If the mixture is too dry, add a tablespoon of water - just don't let it get soupy. Add McCormick or Bragg seasoning, celery, parsnip, and carrot. Stir well, and cook until starting to soften. Add the mushrooms; continue cooking until they release their moisture. Add the greens; simmer until just wilted. Remove pan from heat and leave it uncovered.5. Drain potatoes. Return to pan, and add Earth Balance and half of the plant milk. Mash with potato masher or mixer, adding more plant milk as needed. Take care to add enough liquid to be sure they are soft and spreadable. Season to taste with salt and pepper.6. Drain lentils. Reserve liquid. Add lentils to vegetable mixture, stirring in up to 2 Tbsp of the cooking (or canning) liquid if the mixture is dry.7. Put corn starch or arrowroot in a coffee cup or other small container. Add just enough cold water to dissolve, stirring with a fork until you have a smooth slurry.8. Add cornstarch or arrowroot slurry to the lentil-vegetable mixture. Stir gently until mixture thickens. Taste, and adjust seasonings as needed.9. Lightly grease sides and bottom a 3 quart round casserole dish, 2 deep dish pie plates, or 8 ramekins. Lightly coat bottom(s) with the bread crumbs.10. Add lentil-vegetable mixture. If using pie plates or ramekins, divide the mixture evenly among them.11. Gently place mashed potatoes over the top of the casserole. Start with healthy dollops; then swirl those together to cover entire casserole, pie, or ramekin. Potato topping should be 3/4 to 1 inch thick. Take care not to bring any of the filling into the topping layer.12. Put the casserole, pie plates, or ramekins on a baking sheet, and place in preheated 350 degree F oven. Bake for 30 to 35 minutes until the potatoes begin to turn golden and develop a soft crust. A large casserole will require longer cooking time than the pie plates or ramekins.13. Remove from oven and set aside for at least 5 minutes before serving for the smaller vessels and 10 minutes for the casserole. 14. Serve and enjoy!Serving Size:?8 1-cup servings

The nutritional information for Lentil and Vegetable Shepherd's Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 365.5

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 448.8 mg
• Total Carbs: 63.0 g
• Dietary Fiber: 11.8 g
• Protein: 14.2 g

The dietary needs meet for Lentil and Vegetable Shepherd's Pie is Vegan