Shepherd's Pie

Ingredients:

Mash topping:

2 small Yukon gold potatoes

1/4 cup potato water

1/4 cup unsweetened plant milk (I use oat)

2-3 TBSP vegan butter

2 TBSP nutritional yeast

Salt and pepper, to taste

Filling:

2 TBSP olive oil

1 small yellow onion

1 stalk celery

1 large carrot

3-4 garlic cloves, minced

1 TBSP vegan Worcestershire sauce

1 TBSP Tomato paste

400ml can tinned lentils (or 1 1/2 cups cooked)

1/4 cup red wine

1/2 cup frozen peas

1/4 cup corn (optional)

1 large sprig fresh rosemary

2 sprigs fresh thyme

1 tsp fresh parsley

1/2 cup reserved potato water

1 TBSP flour

Salt and pepper, to taste

Preheat oven and boil potatoes:

1) Preheat oven to 400°F/200°C. Peel and cut the potatoes into large chunks. Place in a large pot and cover with water. Bring to a boil and continue to cook until fork tender. Prepare the filling as they boil.

Prepare the filling:

2) While the potatoes are boiling, add 2 TBSP olive oil to a large cast iron skillet or other oven-proof pan over medium heat. Sauté the onions, celery, and carrots until the onions and celerty are translucent. Add the garlic and stir for another minute or two.

3) Add the vegan Worcestershire and tomato paste and incorporate well.

4) Add the lentils and red wine. Stir frequently and allow most of the wine to cook off.

5) Add the frozen peas, corn (if using), rosemary, and thyme. Pour in 1/2 cup potato water and 1 TBSP of flour. Stir well and lower heat. Season with salt and pepper. Taste and adjust according to your preference. Turn off heat and spread into an even layer.

Mash potatoes:

3) Drain the potatoes, reserving another 1/4 cup potato water. Add oat milk, butter, nutritional yeast, and mash. Season with salt and pepper.

Assemble and bake:

4) Spread mash into an even layer over the lentil filling. Use a fork to scrape a pattern into the top if you wish. Bake for 30-35 minutes and broil for the last 3-5 minutes to brown the top.

5) Sprinkle with a bit of fresh parsley and serve!

Makes 6 servings.