What a treat this actually was. This turned out so tasty I couldn't stop eating it. Maybe it was the mashed potatoes, I just can't put a stop to eating those mashed potatoes! Sheppherds Pie, it's not just about dumping ingredients into a casserole dish and then topping them off with potatoes, it has to be tasty! This is my recipe for a warm and tasty pie!
CRUELTY FREE SHEPHERDS PIE
1 Tablespoon Olive Oil or more
1 Large Onion, finely diced
3 Cloves Garlic, finely chopped or minced
*8 oz. package Veggie Crumbles
2 1/4 C. cooked lentils
3/4 tsp dried Rosemary, crushed
1 tsp. dried thyme
8 oz. pack crimini or baby bella mushrooms, finely chopped
2 1/2 Cups Vegetable Broth
1 1/2 T.Arrowroot Powder or cornstartch
1 cup or more frozen green peas
Salt & Pepper to taste
About 4 Large (Russet) Potatoes & 2 medium sweet potatoes, peeled and diced
Non-dairy milk and Earth Balance or olive oil for mashing.
Preheat oven to 350.
In a med-large pot boil potatoes, drain and mash as you do for mashed potatoes.
In a large cast iron pan or sauce/stockpot heat oil and add the chopped onion. Stir the onion frequently until it is soft add garlic and stir for a minute or so more. Next add the veggie crumbles, herbs and mushrooms, cook until mushrooms are soft and cooked. Stir in lentils and cook until combined. Next add vegetable stock mixed with arrowroot or cornstarch, heat to a boil, then reduce it to a simmer and cook for another 15 minutes. Stir in frozen peas and finish off by adding salt and pepper to taste.
To assemble, use a deep medium sized casserole dish. Pour in the filling and top of with spoonfuls of mashed potatoes and smooth out with a spatula. Cover and heat in the oven for about 20 – 30 minutes at this time it should be bubbling around the edges. Take cover off and let the top brown a bit for 10-15 minutes.
*You can also eliminate veggie crumbles and use more lentils and mushrooms.