Meatless Monday with Lentil Shepherds Pie
ByDo you know what you’re making for dinner this Meatless Monday? How about that classic American dish, shepherd’s pie? How is that possible when a classic shepherd’s pie is made with meat you may ask? Well this one puts a vegetarian spin on that classic recipe and simply substitutes the beef with lentils and leaves the saturated fat out. This amazing new take comes by way of a 1000 Vegetarian Recipes by Carol Gelles….thanks Carol.
Ingredients:
• 2 Tablespoons vegetable oil
• 3/4 cup chopped onions
• 1 clove minced garlic
• 2 Tablespoons flour
• 1 1/3 cups vegetable broth
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)
• 2 cups cooked lentils (fresh or canned but fresh taste better)
• 1-10 oz package frozen mixed vegetables
• 2 cups mashed potatoes
Directions:
Preheat the oven to 350 degrees and grease a 9×5 loaf pan. In a med sized saucepan, heat oil and add onions and garlic, cook, stirring until softened, about 2 minutes. Stir in the flour until absorbed. Add the broth, thyme, salt and pepper. Cook, stirring until mixture comes to a boil. Stir in lentils and vegetables, then spoon into the pan.
Place potatoes in a pastry bag and pipe them on top. Leave a hole in the centre so steam can escape or it tends to bubble out. If you don’t have a pastry bag, you can smoothe them on using a spatula but don’t forget the hole in the centre. Bake 40 minutes or until potatoes are browned a bit on top.
This will serve four to six, and can be adjusted as needed. You can even add some sautéed mushrooms in with the frozen vegetable mix to give the dish another flavor layer and to sneak in an extra serving of vegetables. It can be made in a 9×5 loaf pan for a thicker loaf or a 9×13 pan for a thinner loaf. You can make this ahead and keep it in the fridge, then bake it when ready for dinner. Complete the offering with broccoli and the ever present salad. Enjoy this classic American dish made meatless for Mondays!
