Shepherd’s pie is a traditional consolation meals, and this plant-based model is not any much less so, incorporating miso and mushrooms for savoury goodness. Its crowning glory is the aromatic topping made with the successful mixture of candy potatoes and sage. Plus, it’s acquired a whopping quantity of vitamin D, to assist see you thru these winter days.
Make-ahead
This recipe makes a big amount. As a result of it’s so freezer pleasant, you possibly can simply break up this between two smaller casserole dishes and pop one within the freezer for an additional time.
Components
Serves 9
- 4 Tbsp (60 mL) extra-virgin olive oil, divided
- 1 1/2 cups (350 mL) chopped onion
- 1/2 cup (125 mL) finely diced celery
- 1 cup (250 mL) Puy or French-style lentils
- 2 tsp (10 mL) miso
- 2 tsp (10 mL) tomato paste
- 1 tsp (5 mL) Worcestershire sauce
- 2 cups (500 mL) low-sodium vegetable inventory
- 1/2 cup (125 mL) finely diced carrot
- 4 cups (1 L) diced mushrooms
- 1 garlic clove, peeled and crushed
- 2 tsp (10 mL) recent thyme
- 1/4 cup (60 mL) white wine
- 1/2 tsp (2 mL) + pinch salt, divided
- 6 candy potatoes, peeled and quartered
- 3 Tbsp (45 mL) dried sage
Instructions
1
2
In giant skillet, sauté onion and celery in 2 Tbsp (30 mL) olive oil on medium warmth till comfortable, about 3 to five minutes. Add lentils and stir to include. Enhance warmth and add miso, tomato paste, Worcestershire sauce, and inventory; cowl and convey to boil, then cut back warmth to medium-low and simmer for about 10 minutes. Add carrots and proceed to cook dinner for an additional 10 to twenty minutes, till lentils are comfortable however there’s nonetheless some liquid within the pan.
3
In the meantime, in separate pan, sauté mushrooms on excessive warmth in 1 Tbsp (15 mL) olive oil, stirring minimally to permit them to totally brown. As soon as brown, add crushed garlic and thyme, and stir by for 1 to 2 minutes on medium warmth.
4
Deglaze pan by including wine and scraping up any brown bits from the underside of pan. Add mushroom combination to lentils with 1/4 tsp (1 mL) salt and stir properly to include. Spoon lentil mushroom combination into backside of 9 x 14 in (23 x 35 cm) casserole dish.
5
Convey giant pot of water to boil and add candy potatoes and a pinch of salt. Boil for 10 to fifteen minutes, till tender. Drain totally, add 1 Tbsp (15 mL) olive oil, 1/4 tsp (1 mL) salt, and sage; mash till easy. Spoon candy potatoes over lentil mushroom combination. Should you like the highest crispy, roughen it up with a spoon or fork to create ridges.
6
Bake at 350 F (180 C) for half-hour.
Per serving:
- sat. fats1 g
- sugars3 g
- fibre6 g
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