Anyways.... That said.. After the travel back and forth, I have been hungry for a yummy, "stick to your ribs" type of meal. Shepherd's pie gets me every time. I LOOOOOOVE it so much! I don't really have a specific recipe, but I'll do my best. It's basically just a throw together recipe, which is kind of nice actually. No strict measurements. My "measurements" are round about... if you like more potatoes, add more, if you don't like the potatoes as thick.. add less. I Love potatoes so I use quite a few.
**Vegan Shepherd's Pie**
First boil your potatoes (I'd say I probably used around 8-10 russet) and prepare however you typically do for mashed potatoes. I realize that not everyone likes the flavor of almond milk, but oh I LOVE it in this dish. It really gives the potatoes kind of an earthy/nutty (obviously) flavor. So good. I think it's a great addition. I also used Earth Balance, Soy Free "Butter" in mine. You'd never know it's vegan, and it's delicious!
I am probably the worst technical cook of mashed potatoes, but oh they turn out so yummy! I don't do the fork tender test on this recipe. I simply wait until the water is almost a milky color. ha! The potatoes basically mush in the water. It makes it SO creamy though! I wonder.... is there REALLY a wrong way to boil potatoes? Hmm.. Another subject, another day. Anyways.. this is what mine usually look like while cooking and almost done..
***** Try not to eat them all while you are preparing the rest! :) hehe. This is seriously the hardest part of the recipe. no joke. I could eat the whole pan... and then Giuliana comes up and all of the sudden decided that she liked them.. Bad news. Thankfully I made quite a few, so we could spare a bit.... or a lot. ;)
I should also note.. while you are boiling the potatoes you can be boiling your lentils. I used 2 cups of "not beef" broth and 1 cup of lentils. Just rinse your lentils, and add it all to a pot. Turn on high to a rapid boil and once it boils, turn it down lower so that there are just a few bubbles. Basically you just let it simmer away until all of the liquid is soaked up, and then lentils are tender. You can add more water if they aren't tender when all of the liquid is soaked up, but I've never had to do this. I also like them with a bit of a bite instead of being total mush. Time will vary.. but just check the packaging. They will at least take as long as the potatoes so it's a good idea to get them both going at the same time.
While BOTH of those are boiling away... You can begin on the rest.
Chop and saute 1 sweet onion in a little bit of olive oil on your stove until the onions are almost translucent. Basically you just want to soften them up, so that once everything is cooked and you're eating it, you don't have this yummy soft pie, and then crunchy onions. Blech! I also sprinkle the onions with a bit of Himalayan Pink Salt, and dried Thyme. Thyme to me is strong, but I love it. How much you want depends on your personal taste, as with salt. I try not to add too much as I'm cooking, but at the same time making sure I am seasoning it properly. Fine line. :) Don't cross it, there is no going back!
When the onions are tender, add in 2 cloves of garlic (minced). Basically I just try to warm the garlic through and let some of the oils release.
Once you're happy with that.. it's time for the good stuff! :)
Mixed veggies. Frozen! (time saver, woohoo!) I made 2 batches of this dish with 1 regular sized bag from the grocery store, but did add some additional corn to the mix on the second. It's up to you, again, how much veggies you want vs. how much potato.
Add the frozen veggies to the pan. Stir around to coat veggies with any remaining oils left with the onions. This step is important because you need to give the flour something to stick to. If you don't feel the veggies are coated enough, add a TINY bit more oil and you'll be good. I added 4 T. flour in mine, and it was perfect! (Aren't you proud?? An actual measurement!) Stir around to coat all of the veggies in the flour mixture. Once everything is nicely coated, add in 1 c. broth. I used veggie broth this time for a little added veggie flavor, but you can use whatever broth you want.
Keep the heat on so the mixture can thicken up a bit before starting to build your shepherd's pie.
At this point go back and check on your lentils. Odds are, they're probably done. Check to make sure all of the water is absorbed, and if so... Dump them on in and stir!! :) This is my favorite part... and another dangerous moment in the process as I just start eating out of the pan! ;)
Oh my soul.. Yum!
Pull out a 9x13 glass pan, spray with a non-stick spray. Dump the lentil mixture in, spoon in your potatoes...
I just do it rough to make sure I can cover the entire pan (after eating my fair share) ;), and then I go back and spread it out.
I also dollop a few pads of my Earth Balance to the top... just for kicks and added flavor. I do not add salt to the top of it, but I do crack some fresh pepper on top.
350 degrees for 20 min.. or until it's nice a bubbly! :)
Sorry no pictures of the finished product. We dove in as soon as it came out of the oven! :)
Enjoy!!!! :)
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I realize this recipe was kind of choppy, but since I don't have a actual recipe, I thought I'd just walk you through it. Let me know how you like it, and if you added anything new to it. I'm always game for throwing more yum in it! :)
Peace.. Love.. and Vegan Comfort Foods!
*~Lindsey~*
