This is not your typical shepherd’s pie. This one is full of veggies, as well as lentils. The topping is a combination of sweet potatoes and regular potatoes mashed together. The whole family loved this recipe.
Shepherd’s Garden Pie
2 large sweet potatoes
3 large russet potatoes
1/2 C soy milk
2 TBSP earth balance
4 cups of cooked lentils
2 TBSP canola oil
2 cups of sliced mushrooms
1 small onion diced
2 gloves of garlic minced
2 meduim carrots diced
2 stalks of celery diced
2 cups of peas (I used frozen)
1 bag of baby spinach
2 tsp dried thyme
salt and pepper to taste
2 cups of vegetable broth
2 tsp arrowroot powder or cornstarch
Peal and diced all the potatoes and put them in a large pot of water. Bring it to a boil and cook until the potatoes are very tender, about 15 minutes. Drain the potatoes and mash them with the soy milk and the butter (add a little milk at a time until you get the consistency that you like, you may not use it all). Add salt and pepper to taste.
Preheat the oven to 375.
While the potatoes are cooking start the filling. Heat 1 tbsp of the oil in a large nonstick skillet. Add in the mushrooms and cook until they start to brown, about 5 minutes. Remove the mushrooms from the pan and heat the rest of the oil. Add in the onions and cook for 5 minutes. Add the garlic, carrots and celery and cook for another 5 minutes. Add in the peas and cook until they are heated then add the spinach and cook until it is wilted. Add in the mushrooms, the cooked lentils, thyme and salt and pepper. Mix the arrowroot powder into the broth and pour into the pan. Transfer it into a large casserole dish and then spread the mashed potatoes evenly over the top. Bake 20 to 25 minutes until the top begins to brown and it is bubbly on the sides. Let it sit for about 10 minutes before serving.