Looking for a great holiday main dish recipe? Here it is! Vegetarian shepherd’s pie, made with celery, carrots, mushrooms, peas, and brown lentils…with mashed potatoes on top, of course. This recipe can be modified as vegan by eliminating the sour cream in the potatoes and using your favorite substitute for butter.
This chef is so light and fun….
The list of ingredients below came from her web site. This recipes serves 6 to 8.
1 cups of Brown Lentils, cooked according to package instructions
1 Large Leek, washed and chopped
1 Stalk of Celery, diced
2 Carrots, peeled and diced
10 oz of Cremini Mushrooms, sliced
1 Tbsp of Worcestershire Sauce (optional)
2 Cloves of Garlic
2 Tbsp of Extra Virgin Olive Oil
2 Tbsp of All Purpose Flour
½ cup or Red Wine
1 cup of Vegetable Stock
3/4 cup of Frozen Defrosted Peas
1 Tsp of Fresh Rosemary, finely minced
1 tsp of Fresh Thyme, minced
For the Mashed Potato Topping:
2 lbs of Yukon Gold Potatoes,
1 cup of Milk
3 Tbsp of Unsalted Butter
¼ cup of Sour Cream
2 Tbsp of Unsalted Butter
Salt and Pepper to taste
Laura is using Cuisinart cookware for this recipe. The stainless steel set is very nice.
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