Lentil and Mushroom Shepherd's Pie

Shepherd's pie (British English: cottage pie) is usually cooked with beef, lamb, or veal and topped with mashed potato* then bake. It became popular in the 18th century. Minus the meat and add lentils for a vegetarian dish. It can be frozen and reheated it.

Hachis parmentier aux lentilles et champignons (French)

Serves 9

or a lot of leftovers

Preheat the oven to 350F (175C)

4 Tbs. (60 ml) olive oil

1 cup (130 g) organic lentils

2 tsp. (10 g) each organic: miso and tomato paste

1 tsp. (5 ml) Worcestershire sauce

2 cups (480 ml) organic vegetable stock/broth

2 crushed organic garlic cloves

1/4 cup (60 ml) white wine

6 organic sweet or regular potatoes, cubed (= about 8 cups/1.040 g)

2 tsp. (4 g) thyme

3 Tbs., (18 g) diced sage

optional spices:

• garlic powder
• mustard powder
• black pepper
• parsley 
• pinch or two cinnamon 
• pinch or two nutmeg

1 1/2 cups (195 g) chopped organic onions

1/2 cup (65 g) or more each organic, diced: mushrooms and celery

optional vegetables:

• turnips
• rutabaga
• parsnips
• peas
• leeks
• corn

un 1. Sauté the onions, celery (optionals vegetables: peas and/or corn) in 2 Tbs. (30 ml) of oil or more if needed,  for about 3-5 minutes over medium heat.

deux 2. Stir in the lentils. Increase the heat.

trois 3. Add the miso, tomato paste, Worcestershire sauce and stock/broth.

quatre 4. Cover and bring to a boil.

cinq 5. Reduce the heat to medium-hight and simmer for 10 minutes.

six 6. Add the vegetables. Cook about 10-20 minutes until the lentils are sold with some liquid still in the pan.

sept 7. Sauté the mushrooms (optional turnips, rutabaga, parsnips, and/or  leeks) in 1 Tbs. (15 ml) or more if needed oil on high heat.

huit 8. Add the garlic, thyme, and any optional spices except sage. Stir for a few minutes on medium heat. Remove.

neuf 9. De-glaze the pan with the wine and scraping any brown bits from the bottom.

dix 10.  Stir the mushroom mixture with the lentils.

onze 11. Spoon the lentil-mushroom mixture into a 9 x 14 inch (23 x 35 cm) casserole dish.

douze 12. Bring a pot of water to a boil.

treize 13. Add the potatoes and a pinch of sea salt. Boil for 10-15 minutes., until tender. Drain the potatoes.

quatorze 14. Add 1 Tbs. (10 ml) oil and sage to the potatoes. Mash until smooth.

 

quinze 15. Spoon the potatoes over the lentils-mushroon mixture. 

 (a) If you like crispy top, rough it up with a fork.

seize 16. Bake for 30 minutes.

*Fillings for other pies from different cultures with a mashed potato topping:

• artichoke hearts and red peppers
• black pudding
• chicken and spinach
• chorizo
• curried chicken
• duck
• rabbit
• salmon
• salt cod
• turkey and ham
• pork-sausage
• vegetables
• flaked white fish with shrimps in a white sauce