Root Vegetable Shepherd’s Pie

Everyone once in a while I like to try one labor intensive dish. This shepherd’s pie requires a lot of steps but is definitely worth the work. The directions I give are exactly how I prepped. Stagger the steps at your own pace: cook the lentils ahead of time, prepare the potatoes after the filling, etc. This recipe is adapted from chow.com and the picture is from that site as well (source)

Root Vegetable Shepherd’s Pie

  • 1/2 cup lentils, cooked in 1 tsp apple cider vinegar
  • 5 small red potatoes, cut into large dice
  • 1 medium sweet potato, peeled and cut into large dice
  • 6 or 8oz plain yogurt (soy for vegan)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 10 ounces cremini mushrooms, cleaned, stemmed, and quartered
  • 1/2 medium yellow onion, medium dice
  • 2 medium carrots, medium dice
  • 1/2 medium celery root, peeled, medium dice
  • 1/2 bunch kale, cleaned, stemmed, and chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • Dash of cinnamon
  • 2 cups vegetable broth (2 cups water + 1 veggie cube)
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan Worcestershirer sauce
  • 3 tablespoons water
  • 1 tablespoon all-purpose flour
  1. Start by cooking the lentils. The lentils should be cooked in saucepan or pressure cooker. Use 2 cups for a half cup of lentils, add one teaspoon of apple cider to eliminate the gassy properties. Go to Step 6 for next lentils directions.
  2. As the lentils are cooking, bring a pot of water to boil. Peel and chop the potatoes. Boil until mostly tender. Go to Step 7 for next potato directions.
  3. Meanwhile, prepare the remaining vegetables as directed. Also, preheat the oven to broil.
  4. Heat the olive oil in a large sauce pan and cook the mushrooms for approximately 6 minutes. Add chopped onions and cook until they are almost translucent.
  5. Add carrots, celery root, and kale. Add salt, pepper, and thyme to coat the vegetables. Then add tomato paste, soy sauce, Worcestershire sauce, and vegetable broth.
  6. Allow vegetables to simmer in the broth until mostly tender. This is when you will add the lentils to the pan. In another cup, mix flour and water. When there are no lumps in flour mixture, add to simmering vegetables.
  7. When the potatoes are finished, bring to a mixing bowl with the yogurt. Mix until most of the large lumps are gone.
  8. When the vegetables in the sauce pan are most tender, transfer the filling to a deep casserole dish and cover with mashed potatoes.
  9. Place the casserole dish on a baking sheet and broil until top begins to brown. Let sit for 5 minutes and enjoy!

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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