This is a hearty vegetarian take on traditional shepherd's pie.
A meal that was necessary we whip up. It's extra rainy and cold here in Seattle again. Time for comfort foods that contain lots of potatoes and preferably some gravy.
If you're looking for a meal low on fat but high on stick-to-your-ribsedness, this is for you.
Effort required: 3/4 assed
Here's what you need and how you do it
1 large onion, chopped
3 large carrots, chopped
2 celery stalks, chopped
2 cups crimini/button mushrooms, sliced
2 Tablespoons canola oil
2 cups cooked lentils (follow directions on bag, or buy pre-cooked)
1 cup garbanzo beans
1/2 cup mushroom, veggie or chicken broth (which obviously renders this non-vegetarian)
3 Tablespoons flour
1 teaspoon thyme
Salt and pepper to taste
For Mashed Potato Top:
2-3 russet potatoes, cut into chunks, peeled if desired
1 Tablespoon butter
Splash of milk
Cook potatoes in boiling water for 20 to 25 minutes, or until fork tender. Drain. Mix in butter and milk. Then mash with handheld mixer until smooth.
Meanwhile, preheat oven to 350 degrees.
In a little canola oil, sauté onions, carrots, celery, and mushrooms in skillet until carrots are close to soft. In a large bowl, mix lentils, garbanzo beans, and onion-carrot-celery-mushroom combination.
Whisk flour in with broth. Pour into bowl with other ingredients.
Add thyme, salt, pepper, and parsley.
When mixed, spread into pie plate. Top with mashed potatoes.
Bake for 20 minutes.
Let sit for 10 to 15 minutes before serving.
Would be delicious with Spinach Apple Salad.
For a printable version of this recipe, click here.