Shepherd's Pie
Years ago, an English relative taught me how to make a traditional Shepherd's Pie with ground beef. Later, when I became a vegetarian, I swapped the beef for TVP. This version, using lentils and barley, is the healthiest yet -- but still hearty enough to appeal to the "meat and potatoes" crowd.
- 1 ½ c. lentils
- ¼ c. pearl barley
- 4 c. water
- 6-8 russet potatoes
- 3 T nutritional yeast (optional)
- ¼ t. salt
- 1 yellow onion, chopped
- 1 stalk celery, chopped
- 1 large carrot, diced or grated
- 6 oz button mushrooms, sliced
- 1 cup frozen peas, thawed
- 1 c. prepared fat-free vegan brown gravy (Hain is a recommended brand)
- 2 T dried onion soup mix
- 1 T vegan Worcestershire sauce
- 1 t. dill
- 1 t. thyme
- 1 t. granulated garlic
- freshly ground black pepper to taste
In a large pot or pressure cooker, cook the lentils and barley with the 4 cups water until lentils are soft. Drain any excess liquid and set aside.
Meanwhile, peel and boil the potatoes. Mash with some of the cooking water (or with unsweetened soymilk), nutritional yeast (if using), and salt.
Sauté onion, celery, carrot, and mushrooms in a little water until soft. Add vegetables to the pot containing the cooked lentils and barley. Mix in peas, gravy, onion soup mix, Worcestershire sauce, dill, thyme, granulated garlic, and pepper. Spoon mixture into an 8” square pan, top with a layer of mashed potatoes, and bake at 375°F for 30-40 minutes, until crust begins to brown.
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