Shepherd’s Pie

Thanksgiving Dishes

November 11, 2023

Anu

Description

Shepherd’s Pie is one of my favorite dishes. This one is flavorful, healthy, and makes a hardy meal. I created it based on modifications that I made to a recipe from Mayim Bialik’s 2014 book, Mayim’s Vegan Table: More than 100 Great- Tasting and Healthy Recipes from My Family to Yours.

Mashed potatoes:

4 large Russet potatoes roughly chopped into 2”-3” cubes
1⁄2 cup unsweetened plain non-dairy milk
2t salt
1t freshly ground black pepper
(optional) 1t olive oil

Lentil filling:

✓ 1⁄2 cup celery, chopped into 1⁄4 inch cubes (about 1 1⁄2 stalks)
✓ 1⁄2 cup carrot, chopped into 1⁄4 inch cubes (about 1 medium carrots)
✓ 1⁄2 cup onion, chopped into 1⁄4 inch cubes (about 1⁄4 or less of a medium onion)
✓ 1 medium clove garlic, minced
✓ 2t dried Italian herb seasoning (or 2t of favorite dried herbs that you like)
✓ 2 14-oz cans of lentils (I prefer to cook my own stovetop or in a pressure cooker)
✓ 1 cup frozen peas
✓ 1T soy sauce
✓ 2t Dijon mustard
✓ (optional) 1t salt

Cook (pressure cook for around 8 minutes or boil for about 20 minutes) potatoes; they should be soft enough to mash.
After the potato has cooled, optionally take off the skin, and mash them. Add the rest of the mashed potato ingredients and mix well.
In a pan saute the onion, celery, carrot, and garlic for about 8 minutes until they are soft (you don't need any oil to saute!).
Add in the rest of the ingredients and mix well.
You can serve it like this, or you can put the lentils in a 9-inch pan and add the potatoes on top and bake at 350 degrees F for 30 minutes, until golden brown.

Shepherd’s Pie

Shepherd’s Pie

Thanksgiving Dishes

Thanksgiving Dishes

Anu

Anu

Description

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