Tuesday, November 15, 2016

Shepherd's Pie

2 1/2 lbs Yukon gold potatoes, peeled and chopped
1/4 cup vegan butter
2 Tbs olive oil
1 leek, diced
6 cloves garlic, minced
1 bag frozen mixed mushrooms
1 bag (lb) frozen mixed vegetables
1/2 cup dry red wine
1/2 tsp cayenne pepper
2 Tbs Herbes de Provence
2 cups cooked lentils
2 tsp smoked paprika

1) To make potato topping: Bring potatoes and enough water to cover by 2 inches to a boil in a large saucepan. Reduce heat to medium, simmer 15 to 20 minutes, or until potatoes are fork-tender. Drain, and return to saucepan. Add vegan butter and mash until smooth. Set aside.
2) To make filling: Heat oil in a large Dutch oven over medium heat. Add leeks and garlic, and season with salt if desired. Saute 3 to 5 minutes, or until leeks are softened.
3) Stir in mushrooms, and increase heat to medium-high. Saute 10 to 13 minutes, or until much of liquid released by the mushrooms has cooked off. Add mixed vegetables and saute 3 to 5 minutes, or until heated through. Add wine and stir to combine. Simmer mixture over medium-high heat2 to 3 minutes, or until wine has evaporated. Add cayenne pepper and Herbes de Provence.
4) Serve filling topped with mashed potatoes. Sprinkle smoked paprika on top of the potatoes to finish the dish.

Review:  I deviated from the recipe in that I wasn't about to take the additional step of topping the filling with potatoes and baking it. Pfffftt. I'm sure it would be pretty and browned on top, but I WAS HUNGRY!! This was absolutely divine. The leeks, mushroom, lentils and red wine made for a very earthy flavor. Yet, the carrots and corn from the mixed vegetables added a bit of sweet that perfectly balanced the dish. I loved this so much!!
Adapted from:
November/December 2016 issue of Vegetarian Times

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