Shepherd’s Pie has always been one of my favorite comfort foods. It’s one of those dishes that I used to always go back for seconds. I just couldn’t help it. And even now that I have pretty much succeeded at eliminating this bad habit, Sheperd’s Pie would still be one of the dishes that I have a really hard time resisting. It’s like I can always hear it calling me… even after my tummy is full…
This vegetarian version is no exception. It’s just as good as the real thing… if not better|
- 1 onion, chopped
- 150g button mushrooms, quartered
- 2 cloves garlic, crushed
- 1½ cup Du Puy Lentils
- ¾ tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
- 1½ tbsp dried oregano
- 2 tbsp fresh parsley, finely chopped
- 1 large can (16oz) diced tomato
- 2-3 cups water
- 2 bay leaves
- 3 cups frozen corn
- 6 large potatoes, peeled and diced
- ½ cup low fat sourcream
- ½ cup soy milk
- Salt and pepper to taste
- Preheat oven to 375F
- Cook the onion, mushrooms, garlic, salt, pepper and cayenne in a skillet over medium high heat until fragrant and golden brown, about 3-5 minutes. Add lentils, stir to coat.
- Add canned tomatoes, bay leaves, oregano, parsley and 2 cups water. Simmer for approximately 45 minutes, adding more water as necessary, until lentils are tender and liquid is absorbed but mixture is still moist.
- Meanwhile, cook potatoes in salted boiling water until they are really tender. Drain and return to pot. Add sour cream and milk, salt and pepper to taste. Mash with a potato masher until desired consistency is achieved.
- Cook frozen corn according to package instructions.
- Transfer lentils to a baking dish, top with corn and mashed potatoes.
- Cook in the oven for about 20-30 minutes, until it starts to bubble and the top turns golden brown.