You’re thinking: Lentil Shepherd’s Pie? How could that be good? Let me tell you, this recipe is delicious! It was one of the dishes at our family’s Thanksgiving lunch and it was a bit hit! Vegetarians and meat-eats alike loved it. Honest!
What you’ll need:
- One (1) large yellow onion, peeled and diced small
- 2 large carrots, peeled and diced small
- 4 stalks of celery, diced small
- One (1) tablespoon of cocounut oil
- 2 or 3 cloves of garlic, peeled and minced
- Two (2) sprigs of fresh rosemary, finely chopped
- 1 1/2 cups of dry lentils, rinsed
- 1/2 teaspoon of salt
- One (1) small can of tomato paste
- 8 – 10 medium potatoes, peeled and chopped OR one (1) large head of cauliflower, cut into pieces
- 2 cups of cashew milk (put 1 cup of raw cashews in a blender with 2 cups of water and blend)
- salt and pepper to taste
Step 1: Chop your onion, carrot and celery.
Step 2: Melt the coconut oil in a pan. Once melted, add the vegetables.
Step 3: After about 10 minutes of sauteing, add the garlic and cook for another minute or so.
Step 4: Stir in the lentils and rosemary to the veggie mixture.
Step 5: Add enough water to cover the lentils and vegetables by approximately 3 inches.
Step 6: Bring to a boil over high heat.
Step 7: Reduce heat to medium and cook covered for about 30 minutes (maybe a bit longer if there is still water).
Step 8: Add the tomato paste to the lentil mixture. Season with salt and pepper.
Step 9: Pour lentil mixture into a baking dish.
Step 10: (Potatoes) Place chopped potatoes into a pot, cover with water and boil over high heat. Once the potatoes are soft, drain the water, add the cashew milk, salt to taste and mash or whip.
Step 10: (Cauliflower) Steam cauliflower pieces until soft. Once soft, add the cashew milk, salt to taste and mash or whip.
Step 11: Spoon potato or cauliflower mash on top of the lentil mixture.
Step 12: Bake for 25-30 minutes in preheated oven at 350F.