Green lentils are a good substitute for ground meat in chili - they add a similar texture. In this version of shepherd's pie they replace the ground lamb (or whatever meat is generally used). This is a filling casserole that is even better the second day.
Feel free to vary it by adding corn (traditional in the French Canadian version inexplicably called Pâté Chinois) or other vegetables. And if the mashed potato topping is your favorite part, double the number of potatoes you use. Add chiles or hot pepper (or serve hot sauce on the side) if you'd like a dish with a little kick.
Vegan Shepherd's Pie
1 cup green or brown lentils
4 medium potatoes
1 large onion
2 carrots
2 sticks celery
2 cloves garlic
2 tsp olive oil
14-oz can tomato sauce (not spaghetti sauce)
2 tbsp soy sauce
3 tbsp chopped parsley
paprika
2 tsp nutritional yeast flakes (Bragg's is a good brand)
Pick over lentils, discarding any small stones or clumps of dirt. Rinse them, then add to a pot with at least 3 cups of boiling water. Simmer, covered, until tender, about 30 minutes. Check occasionally and add more water if necessary to keep them well covered. Drain and set aside.
Peel and chop potatoes. Place in a pot and cover with cold water and a sprinkle of salt. Bring to a boil and simmer, covered, until tender, about 15 minutes depending on the size of the potato chunks. Drain and mash. Set aside.
Preheat oven to 350°F.
Chop onion, carrots, celery and garlic. Warm olive oil in a large skillet and sauté the vegetables for a few minutes until the onion is starting to get translucent. Add a splash of water, cover the skillet, and let the vegetables simmer until tender, another 5 minutes or so. Stir in the tomato sauce, soy sauce, parsley and cooked lentils. Put in a 2-quart casserole.
Spread the mashed potatoes over the top of the lentil mixture. Pat down with a fork - making a decorative pattern if you like. Sprinkle with paprika and nutritional yeast.
Bake for 30-40 minutes until bubbling.
Serves 6-8
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