Vegetarian Shepards Pie
This is always a warming dish when the weather begins to turn. Feel free to be creative and use a variety of veggies inside with varying flavors, using this recipe as a base.
Ingredients
For the Topping Potato Topping:
2 tablespoons kosher salt, plus more for seasoning
2 pounds potatoes, peeled and quartered
6 tablespoons unsalted butter
½ cup whole milk
½ cup sour cream
½ cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
For the Filling
¾ cup French lentils
4 sprigs thyme
3½ cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake, or go out and find some chanterelles - we found some last weekend!
1 large leek, white part only, thinly sliced (about 1½ cups) or 1 large onion
2 medium carrots or a bunch of small ones, diced (about 1 cup)
2-4 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 teaspoons fresh lemon juice
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Meanwhile in a small saucepan heat 6 tablespoons of the butter and milk together until butter melts. Mix in the hot butter mixture and sour cream with the potatoes, just until blended. Stir in ½ of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
Meanwhile, prepare the filling: In large skillet or an enameled cast-iron pot over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
To finish the filling, heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks or onions, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1½ cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.