Vegetarian Shepherd's Pie

Many of my favorite dishes are best eaten just after they have come off of the stove or out of the oven. My sleep schedule is often back-to-front of my family's-- as a result I've been trying to incorporate some recipes that can be eaten cold or are just as tasty re-heated. That way I can cook something everyone can eat when they are awake.

Ingredients:

Filling

• ¼-½ tsp. asafoetida
• 50g butter
• 1 head celery, sliced (~¼ inch or narrower slices)
• 3 carrots, chopped (½-¾ inch chunks)
• 1 parsnip, chopped (½-¾ inch chunks)
• 450 g. cremini mushrooms, stemmed and broken into quarters
• 50 -100 g. portabella mushrooms, stemmed and broken into ~ 1 inches pieces
• 1 bay leaf
• 1 tsp. dired thyme
• 500 g brown lentils
•  1.7 l. vegetable stock
• 1 Tbsp. apple cider vinegar
• ½ Tbsp. Thai red curry paste

Topping

• 1.5 kg Yukon gold potatoes
• 100 ml. milk
• salt to taste
• 50 g. cheddar, grated

Instructions: Filling

• Make or heat vegetable stock and set aside
• Heat the butter in a stock pot (mine is an 8 quart pot) to medium heat
• Add the asafoetida to the butter and stir until the asafoetida is combined with the butter
• Sauté the celery, carrots, and parsnips until golden or to taste
• Add the mushrooms and cook for about 4 minutes
• Add the bay leaf, thyme, and lentils and stir until the lentils are throughly incorporated
• Add the stock, apple cider vinegar, and red curry paste, stir well
• Simmer for 40-50 minutes or until the lentils are cooked to taste.
• (Optional: Add salt to taste -- but only after the lentils have cooked)

Instructions: Topping
While the lentils are cooking start the mashed potatoes.

• Prepare the potatoes by washing and cutting into quarters
• Using the stock pot the stock was in, boil the potatoes for 15-20 minutes or until a fork goes through smoothly
• Drain well
• Mash the potatoes with the butter and milk
• Season to taste with salt and/or pepper

Instructions: Assembly

• Heat the oven to 375F / 190C / gas 5
• Fill the oven-proof dish 6-8cm (2.5-3 in.) high with the filling.
• Top with and equal layer of mashed potatoes
• Sprinkle the grated cheese on the top
• Bake uncovered for 30 minutes until the topping is golden
• Remove from oven and let rest for 15-20 minutes to cool to safe eating temperature

Serve fresh or reheat. The leftover filling can be frozen or eaten as stand-alone lentil stew.

This recipe can be frozen for later use.  Assemble the dish in an oven/freezing proof dish that has a lid or other way to cover and seal. Then assemble above but instead of baking it in the oven place it in the freezer for up to two months.

Tools: Two 7-8 liter stock pots, 1 larger or 2 medium sized oven proof dish (es)

Recipe inspiration: BBC Good Food: Golden veggie shepherd’s pie

Shepherd's Pie fresh out of the oven baked in a dish we were given for our wedding.