9 Servings 40 min Cook
2 1/2 Potato large (3" to 4-1/4" dia) Russet Potatoes
3 Clove Garlic
1 Cup Lentils
1/3 Tbsp, crumbled Bay Leaf
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Cup chopped Carrots
1 Cup chopped Celery
1 Cup, whole Peas
1/4 Cup Parsley
2 Tsp Worcestershire Sauce
3/4 Tsp, ground Oregano
1/4 Pinch Cayenne Pepper
1/2 Cup Lowfat Milk
3 Tbsp Butter
1 Dash Salt
1 Dash Pepper
2 Spray , about 1/3 second Pam Cooking Spray
1 Cup, shredded Cheddar Cheese
Preheat oven to 375 degrees F.
Place the peeled potatoes in a pot along with one whole peeled garlic clove.
Cover the potatoes with plenty of water.
Bring to a boil on the stovetop, then reduce heat to medium to the potatoes continue to simmer.
Let the potatoes cooks for 25-30 minutesuntill fork tender.
Meanwhile, rinse and sort the lentils.
Pour the lentils into a pot along with a bay leaf.
Cover with 2 cups of water and bring to a boil.
Reduce heat to a simmer and let the lentils cook for 15-20 minutes until just tender-- keep a close watch on them and don't overcook, or they'll become soft/mushy.
Remove from heat as soon as they're cooked.
If there is any excess water, drain it.
As potatoes and lentils are cooking, heat olive oil in a skillet over medium heat.
Add diced onion to the skillet and sauté for 5-6 minutes until softened.
Add the diced carrots and celery.
Continue to sauté for 5-6 more minutes until the vegetables are tender-crisp.
Add crushed garlic, peas, 3 tbsp of the chopped parsley, vegan Worchestershire, oregano, and cayenne pepper to the skillet.
Stir and sauté for 3-4 minutes more until the vegetables are tender and fragrant.
Stir the skillet vegetable mixture into the cooked, drained lentils.
Season the mixture with salt and pepper to taste.
Drain the cooked potatoes; reserve the whole garlic clove that cooked with them.
Mash the potatoes and softened garlic clove with milk and butter (or vegan milk and butter substitutes) until smooth and creamy.
Season with salt and pepper to taste.
Lightly grease a 2 quart baking dish with cooking spray.
Spread the lentil and vegetable mixture in an even layer across the bottom of the dish.
Spread the mashed potatoes on top of the vegetable mixture, using a spoon or fork to add texture to the top of the potatoes for browning.
Top with cheddar cheese (or vegan cheddar shreds), if desired.
Place the dish in the oven and let it bake for about 30 minutes until the tips of the potatoes turn golden brown.
Increase heat at the end of cooking for more browning, if desired.
Sprinkle the remaining 1 tbsp of chopped parsley on top of the pie to garnish.
Serve hot.
Recipe inspired by: http://toriavey.
com/toris-kitchen/2012/03/vegetarian-shepherds-pie/
