St. Patrick has become a fun food holiday in our home. While we usually put together a traditional corned beef and cabbage, this year we decided to try a vegetarian recipe with the same distinctive flavors. The old Shepherd’s pie gave us just the flexibility we needed to accomplish our goal.

Lentil Shepherd’s Pie - Ingredients
For lentil filling:
For mashed potato top:

Lentil Shepherd’s Pie - Ingredients
For lentil filling:
- 4 cups of cooked lentils
- 1 cup of carrots, diced
- 1 ½ cups of onions
- 4 Garlic cloves, mashed
- 1 Cup of diced, cooked potatoes
- 1 Tablespoon of flour
- 1 Teaspoon of Worcestershire sauce
- 1 Cup of frozen peas and corn
- ½ Cup of tomato sauce
- ½ Teaspoon of dried thyme
- ½ Teaspoon of dried rosemary
- ½ Teaspoon of salt
- ½ Teaspoon of white pepper
- Olive oil
For mashed potato top:
- 1 ½ Cooked Russet potatoes
- 1 ½ Teaspoons of Irish butter
- A pinch of salt and pepper
- A drizzle of cream
- 1 Egg
- 1 Cup of shredded cheese
- Sauté the onions and garlic with a drizzle of olive oil until golden.
- Add the lentils, veggies, flour, tomato sauce, spices and Worcestershire. Mix well and cook for about 10 minutes.
- Meanwhile, mash the potatoes and mix with the egg, cream and butter. Season with salt and pepper. Set it aside.
- Preheat your oven at 350 degrees. Place filling at the bottom of a baking dish. Then cover it with a layer of mashed potatoes and sprinkle with shredded cheese. Bake for 20 - 25 minutes and serve when it cools.
A perfect dish for Lent. Love you guys food creations.
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