Nava's Hearty Shepherd Pie


“Ohh baby, this Sheperd’s pie is my personal favorite. We are going a bit more complex compared to our other recipes but oh man it is worth it! 

This Shepherd’s pie will trick all your meat loving friends with its hardiness!

This how you make it :)”  –Chef Sarah


 

I N G R E D I E N T S

  • 8 large or 10medium potatoes
  • 2 tablespoons margarine
  • 1/2 cup rice milk
  • Salt to taste
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 6 ounces cremini or baby bella mushrooms
  • 2 15-ounce cans Lentils (or about 3 1/2 cooked lentils with a little of their cooking liquid, lightly drained but not rinsed) 
  • 2 tablespoons dry red wine (optional)
  • 1-2 Tablespoons reduced-sodium soy sauce or Bragg’s liquid aminos*
  • 2 teaspoons seasoning blend such as Spike or Mrs. Dash
  • 1/2 teaspoon dried thyme
  • Freshly ground pepper to taste
  • 3 tablespoons cornstarch or arrowroot
  • 8-10 Ounces baby spinach or arugula leaves
  • 1 cup fresh bread crumbs or panko bread crumbs 
 

 I N S T R U C T I O N S


  1. Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl

2. Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.

3. While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

4. Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.

5. Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

6. Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.

7. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.