Guest Post: Lentil Shepherd’s Pie Everyone Will Love!

Cooking Tool of the Month – Casserole Dish

Today’s guest post comes from my friend Allison, owner of the delicious bakery Allison’s Gourmet and writer of the awesome VegNews column “Veganize It!”. When I think of casseroles one of my favorites that comes to mind is a good ole’ shepherd’s pie! She makes this one with lentils instead of faux meat for a wholesome and hearty meal everyone will love!

Also be sure to check out Allison’s Benefit For Animals! During November, Allison’s Gourmet will donate 10%* of your order to your choice of three organizations, The Gentle Barn, PETA, or PCRM. Buy your holiday gifts while helping the animals at the same time! It’s a win/win.

Lentil Shepherd’s Pie by Allison Rivers Samson

I love casseroles! Done well, they are a complete meal in one dish. In our families’ meals, I make a point to include a healthy and delicious balance of protein, vegetables, carbohydrates, and a little satisfying fat in my casserole dishes, like this my Vegan Shepherd’s Pie.

When I have the time, I like to create dishes from scratch as much as possible. This hearty recipe offers several chances to decide just how “from scratch” you want your baking to be. The vegetable broth can be either homemade or store-bought, as can the French lentils. Even if making everything from scratch, the preparatory steps, cooking the potatoes, cooking the lentils, and making the broth, can be done well in advance. (See our March Newsletter for Allison’s homemade broth recipe.) Once the preparatory steps are done, the rest of this dish is fairly simple and comes together quickly.

Lentil Shepherd’s Pie by Allison Rivers Samson

From “Veganize It!” in VegNews Magazine

Serves 6

3 1/2 cups yellow potatoes, diced and cooked

3 tablespoons unflavored coconut butter

1 1/2 teaspoons salt, divided

1/4 cup unsweetened non-dairy milk

1/4 cup olive oil

3/4 cup chopped onions

1 cup sliced mushrooms

1/2 cup diced carrots

1/4 cup diced celery

1 clove garlic, minced

2 tablespoons flour

1/2 teaspoon dried marjoram

1/2 teaspoon celery seed

1/2 teaspoon dried thyme

1/4 teaspoon paprika

1/4 teaspoon freshly ground black pepper

3/4 cup vegetable broth

2 cups cooked French lentils, drained well

1 tablespoon minced fresh parsley (I like Italian flat-leaf)

1 1/2 teaspoons vegan Worcestershire sauce

4 teaspoons tamari

1/2 cup frozen peas

1. Preheat oven to 350 degrees. In a large bowl, mash potatoes with coconut butter, 1 teaspoon salt, and non-dairy milk. Set aside.

2. Heat a large sauté pan over medium heat, add oil and onions. Sauté for 2 minutes. Add mushrooms, carrots and celery. Cook for 2 minutes. Add garlic and sauté for 1 minute. Add flour and stir until absorbed. Stir in marjoram, celery seed, thyme, paprika, remaining 1/2 teaspoon salt, and pepper. Cook for 1 minute, and then stir in broth. Continue to stir frequently until the mixture comes to a slow boil. Stir in lentils, parsley, Worcestershire, tamari, and peas. Remove from heat.

3. Transfer mixture to a deep pie dish or a 9 x 13-inch casserole. Spread the reserved mashed potatoes on top of the vegetable mixture in the dish. Use the tips of a fork to rake across the top of the mashed potatoes, making a rough surface to facilitate a brown, crispy top. Bake for 40 minutes, or until tops of potatoes are browned. Serve hot.

Voilà! If you have a big family or are feeding a crowd, I recommend a double batch.

Allison Rivers Samson is a creative and respected chef who has crafted delectable high-­‐end vegan food for over fifteen years through her award-­‐winning company, Allison’s Gourmet, the premiere and most prestigious vegan sweets resource. Additionally, she has taught cooking classes and food demonstrations, and is well-­‐known for her acclaimed “Veganize It!” column in VegNews Magazine. In 2011, “Veganize It!” was awarded “Favorite Column” in VegNews Magazine’s popular Veggie Awards reader’s poll. You can find her on Twitter, Facebook and Pinterest.