Almighty Vegetable Packed Shepherd’s Pie
by Rocio Graham
Prep time: 1 hour ( 15 minutes active ones)
Cook time: 50 minutes ( 20 active ones)
- 4 cups cooked green lentils ( you can cook them the night before in a crock pot)
- 1/2 lb. minced mushrooms.
- 1 diced onion ( fine)
- 3 minced carrots
- 2 minced carrots
- 2 diced leeks
- 8 oz of baby spinach leaves or 1-2 cups depending how much greens you like
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp or more Dijon
- 1 tbsp balsamic
- 1tsp worchesthire sauce
- 2-3 cloves of garlic finely diced
- 2 tsp of cornstarch
Potato and yam mash
- 1-2 yams
- 2-3 medium potatoes
- 1 Tbs of butter
- 1/4 cup of milk or cream
Boil the yams and potatoes in a pot with water . Water must cover them (around 25-30 minutes until can be pierced with a fork). Let them cool off and mash them. Add the milk or cream, butter and a tsp pf salt and mash them. Set aside. You can make this step the night before.
If you are really tight on time you can make the mashed one night and the filing another night and then assemble the third night. To ensure meals for a few days you can busy the single portion foil and lid containers available at most supermarkets.
Step 1: In a pan sauté for 3-5 min the finely chopped red onion or 2-3 leeks. Add garlic.
Step 2: Add to the pan 3 minced carrots, 2 stalks minced celery, dried thyme ,oregano, dijon mustard, balsamic and Worcestershire sauce. Stir for 5 more minutes until veggies start to get a bit translucent.
Step 3: Add mushrooms, corn starch, spinach & lentils and cook for 15-20 minutes. Transfer the whole mixture to a baking pan and top it with mashed potatoes and yams ( as described above).
Bake for 25 minutes at 375 F.
Storage: You can make a double batch and freeze one by covering it with waxed paper and foil.