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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 2 hrs 20 mins Servings: 8 shepherds pie
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 large onion, finely diced 2 carrots, peeled and thinly sliced 2 celery stalks, thinly sliced 10 ounces cremini mushrooms, trimmed and sliced 1 tablespoon tomato paste 1 tablespoon vegetarian Worcestershire sauce, such as Annie’s Naturals 1 dried bay leaf 1 cup French green lentils, picked over Kosher salt and freshly ground pepper 1 cup frozen peas 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces 4 cloves garlic 4 tablespoons unsalted butter 1/2 cup whole milk, warmed
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 2 hrs 20 mins Servings: 8 shepherds pie
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 2 hrs 20 mins Servings: 8
Recipe Summary
prep: 40 mins total: 2 hrs 20 mins
Servings: 8
prep: 40 mins
total: 2 hrs 20 mins
prep:
40 mins
total:
2 hrs 20 mins
Servings: 8
8
shepherds pie
shepherds pie
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 1 large onion, finely diced 2 carrots, peeled and thinly sliced 2 celery stalks, thinly sliced 10 ounces cremini mushrooms, trimmed and sliced 1 tablespoon tomato paste 1 tablespoon vegetarian Worcestershire sauce, such as Annie’s Naturals 1 dried bay leaf 1 cup French green lentils, picked over Kosher salt and freshly ground pepper 1 cup frozen peas 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces 4 cloves garlic 4 tablespoons unsalted butter 1/2 cup whole milk, warmed
Directions
Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.
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All Reviews for Vegetarian Shepherd’s Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetarian Shepherd’s Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
