Winter Shepard’s Pie

Winter Vegetarian Shepard's Pie

Hello Friends! The March GRID magazine has hit the stands, and I encourage you to pick up a copy. I contributed a vegetarian shepard’s pie using in-season vegetables. Beautiful to look at, delicious to eat, and easily made vegan. If you’d like to make a faster recipe, skip the lentil crust – it’s just as delicious. I’m going to include the recipe below, but do your best to track down the issue, or read in online, to enjoy all the other seasonal recipes!

Winter Shepard’s Pie

Potato Topping
2 Yukon gold potatoes
2 sweet potatoes
1/3 c. milk
1 Tbs. butter
Tempeh
12oz. crumbeled tempeh
2 cups water
1/3 cup soy sauce
1 bay leaf

Crust
1 cup green lentils
1.5 cups water
salt and pepper
4 Tbs. flour
1 egg

Filling

2 Tbs. olive oil
1 onion, diced
4 cloves of garlic, diced
3 stalks of celery, chopped
4 cups sliced crimini mushrooms
½ cup red wine
4 carrots, diced
2 parsnips, diced
1 tsp. dried sage
1 tsp. dried thyme
2 Tbs. chopped fresh parsley
salt and pepper
mushroom stock or bullion
6 oz. shredded aged sharp cheddar cheese

1. Preheat the oven to 350 degrees. Peel and dice potatoes and boil in salted water until soft, about 15 minutes. Place potatoes in the bowl of your mixer. Add salt and pepper, milk, and butter and beat until smooth.
2., In a small saucepan, boil the lentils with water, salt and pepper until soft, about 15 minutes. Remove from heat and cool.
3. In a dutch oven or cast iron skillet, crumble the tempeh. Add the water, soy sauce and bay leaf. Bring to a boil and the simmer, uncovered, for 15 minutes.
4. Meanwhile, heat the oil in a large pot or dutch oven. Add the onions and garlic and fry until lightly brown. Add the celery and mushroom, and brown. Add the wine and simmer for 5 minutes. Drain the tempeh, reserving the liquid and discarding the bay leaf. Add the tempeh to the vegetables. Add the herbs, salt and pepper. Add enough water or mushroom broth to the reserved liquid to make 3 cups. If you have no mushroom broth, add a cube of mushroom bullion. Whisk 2 Tbs. of flour into the broth. Add the liquid to the vegetable and tempeh, simmering until the mixture thickens slightly.
5. In a small bowl, combine the lentils and flour, stirring until the lentils are coated. Whisk the egg and oil together, then stir into the lentils. Press the lentil mixture in the bottom of a 9×13 casserole dish. Cook the lentil crust in the oven for 10 minutes.
6. While the crust is baking, shred the cheese. Remove the casserole from the oven and top with the tempeh vegetable mix, followed by the chedder cheese. Evenly spread the potatoes over the top of the casserole. Bake for 20 minutes, or until the edges of the casserole bubble and the potatoes slightly brown.
7. Remove from the oven and let cook slightly before slicing and serving. If you wish, serve with hot sauce and additional cheese.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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