Lentil & Green Pea Shepherd’s Pie2015-03-06
- Yield : 9 x 13 casserole
- Servings : 6 - 8
- Cook Time : 30m
It seemed like a good day for a meatless meal, so after taking stock of supplies, I made this vegetarian version of Cottage Pie (Shepherd’s Pie should technically contain lamb). This made a hearty meal, and with a little tweaking, it could be used in a meat pie.
This is always a great meal for using up any leftovers in the fridge, cutting down on prep time and food waste! (Cooking time indicated is for baking the actual pie as many people use leftovers, when making all ingredients from scratch this will add to the total time.)
Mix in whatever vegetables you have on hand, try using sweet potatoes, top with bread crumbs for a Cumberland Pie, or change the spices to suit your tastes – it’s so versatile – you could even add meat;).
- 3/4 cup dry lentils
- 1/4 cup dry split green peas
- 1 bay leaf
- 4 - 5 potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1 onion
- 2 garlic cloves
- 3 carrots
- 1/2 cup broccoli
- 1/2 of a green pepper
- 1 can of corn (kernels)
- 1/2 cup spinach
- 4 white mushrooms
- 3 celery stalks
- salt, pepper & spices (I used curry, cayenne, greens mix, and coriander)
- 3 tbsps. sriracha sauce
- 3 tbsps. soya sauce
- 1 - 2 tbsp. vegetable soup stock powder
- 1/4 cup all purpose flour
- 1/2 cup cheddar cheese
Preheat oven to 375F. Rinse lentils and peas. Put in pot to boil with water and bay leaf. Reduce and simmer 20 minutes or JUST cooked. Don't overcook. Drain, set aside.
Boil potatoes 15 minutes, or until done. Drain and mash with butter, milk, pepper, and curry. Set aside.
Chop vegetables. Saute onion in butter just to soften. Add carrots to soften. Add remaining vegetables to soften. Add sriracha, soya sauce, and spices to taste.
Combine stock, flour, and 1/8 cup water. Whisk out any lumps.
Combine legumes, vegetables, and stock mixture. Check for taste and adjust spices as needed.
Lightly grease a 9 x 13 casserole dish. Spread mixture evenly in dish.
Top with an even layer of potatoes using the back of a spoon to spread potatoes to edges of dish.
Sprinkle with shredded cheese.
Bake for 30 minutes. For a browned top, use broiler for the last 1 -2 minutes of baking time.