Here is a vegetarian, savory shepherd’s pie that holds together nicely and has loads of flavor. You can assemble this dish a day ahead, cover tightly, and bake it off when company comes.
Serves 6.
Ingredients:
Potatoes:
- 4 medium potatoes
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 Tbsp butter
- 1 egg, beaten
- 1/3 c milk
- 2 Tbsp sour cream
Filling:
- 2 Tbsp olive oil
- 1/2 medium onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 carrot, peeled
- 1 stalk of celery
- 4 oz mushrooms
- 2 garlic cloves
- 1 Tbsp vegan Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp hot Hungarian paprika
- 1/4 tsp salt
- 2 Roma tomatoes, chopped
- 1/2 c minced fresh parsley
- 1/2 c dry bread crumbs (whole wheat is best)
- 2 eggs, lightly beaten
- 1-20 oz can lentils, drained (or 2 c freshly cooked lentils)
- 1 Tbsp butter
Directions:
- For potatoes: Peel and quarter the potatoes. Cover with salted water. Bring to a boil, reduce heat and simmer about 15-20 minutes, or until fork tender. Drain and mash in a food mill or with a potato masher until smooth. Add salt, pepper, and butter. Whisk egg well; mix with milk, and sour cream. Stir into potatoes and set aside.
- Preheat oven to 350 degrees F and butter a 13 x 9 x 2 inch baking dish.
- Finely chop the onion, red pepper, green pepper, carrot, mushrooms and celery. Mince the garlic. In a large skillet, heat the oil over medium low heat and add the onions. Saute a couple of minutes; add the red and green bell pepper, celery, carrot, mushrooms and garlic and continue to saute a few more minutes.
- Add Worcestershire sauce, smoked paprika, hot paprika, salt, tomatoes, parsley, bread crumbs, eggs, and lentils. Blend well.
- Place the lentil mixture evenly in the bottom of the prepared baking dish. Carefully smooth a layer of mashed potatoes on top and dot with the tablespoon of butter. Sprinkle with paprika and bake for 35 minutes or until the top begins to brown around the edges. Allow to cool 10 minutes before cutting into squares.