Monday, January 3, 2011

Vegan Shepherd's Pie

And just as I promised, here is a homemade recipe just for you!  Perfect for a cold winter's day, this dish is hearty and filling (I didn't even require dessert before bed).  Enjoy!
Vegan Shepherd's Pie

1 cup lentils, cooked to package directions
2 carrots, sliced
1/2 onion, cut into half moon slices (or diced smaller if you have onion haters in the house)
1 large or 2 cloves garlic
1 cup frozen peas
2 cups chopped collards (had to use up those New Year's Collards)
1 cup thick sliced mushrooms
2 cups Whipped Potatoes
2 slices toasted Ezekiel bread ground into crumbs
1 tbsp vegan butter
1 tbsp Ume Vinegar or perhaps a Red Wine or Rice Vinegar

Substitutions: I used the veggies I had on hand in my kitchen...you could substitute any veggies for the ones I chose.  Also, if you do not have lentils, try using beans, split peas, or even tempeh or any other protein I'm sure would taste good as the bottom layer of this dish!

Prepare Whipped Potatoes according to directions here.  Cook lentils according to package directions.  Drain and stir in butter and bread crumbs.  Press lentil mix into bottom of large casserole dish.

In pan, saute onions and garlic in water (you could also use oil if you don't feel comfortable sauteeing in water).  Add carrots and mushrooms and continue to cook.  When vegetables start to soften add peas and collards and continue to cook until all vegetables are soft.  Add water as needed. 

When vegetables are fully cooked, stir in vinegar and top the lentil mixture with this veggie mixture in the casserole dish.

Finally, top with Whipped Potatoes and sprinkle paprika for garnish.

Bake in a 400* oven for 30-40 minutes, until casserole is heated throughout. 

Note: One change I might make if recreating this dish is to pour 1/4- 1/2 cup vegetable broth into casserole before topping with potatoes.  When it was finished the lentil and veggie layer were a little dry.  I'm not sure how this casserole would turn out if you added in this step but I have a feeling it would be moist and delicious.  However, it may also be too watery, so make this change at your own risk.

We enjoyed our meal from the comfort of our couch (once again) as we watched the Bears finish their regular season by losing to the Packers.  Boo. 

Oh well, they are still in the playoffs!  Go Bears!
Back to a full work day today!  It has been another wonderful Staycation with Mr. Kummerow but now back to the grind!

3 comments:

  1. Shepherd's Pie is one of my favorite dishes. Never thought to try it with lentils. This looks great!

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  2. heaven, absolute heaven. When I make a million dollars a year I am hiring you as my personal chef. Love ya.

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  3. My boyfriend loves shepherds pie, I'll have to try this!

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