The beauty of shepherd’s pie is its ability to transform leftover ingredients into something fun and new. Perfect for potlucks or even Thanksgiving or Easter.
- 3 lbs Potatoes, Yukon gold, chopped evenly
- 4 tbs Olive oil
- 2 cloves Garlic, crushed
- 1 tbs Salt
- 1 tbs Olive oil
- 1 sm Onion, chopped
- 2 cups Mushrooms, chopped
- ½ cup String beans, chopped
- 2 cloves Garlic, minced
- 1 tsp Parsley, chopped
- 2 tbs Gluten-free flour
- 1 cup Vegetable broth
- 1 ½ cups Lentils, cooked
- 1 ½ tbsp Salt
- 2 tsp Pepper
1 Preheat oven to 375°.
2 In a large pot, cover potatoes with water and 1 tablespoon salt and simmer about 25 minutes until knife tender.
3 Drain, saving 1 cup of water.
4 Place the potatoes back into the pot and add olive oil, garlic, 1 teaspoon pepper and ¼ to ½ cup potato water and whip until creamy.
5 In a large cast-iron or oven-safe skillet over med heat, add olive oil, onions and mushrooms. Sauté about 5 minutes or until onions are softened.
6 Add string beans, garlic, salt and pepper and stir 10 minutes until beans are cooked and mushroom liquid is gone.
7 Sprinkle the veggies with gluten-free flour and stir for about a minute.
8 Add veggie broth and simmer 5 minutes to thicken slightly. For thicker filling, add more flour by the teaspoon.
9 Remove from heat, mix in cooked lentils and parsley.
10 Spread the mashed potatoes over top of lentil mixture, covering completely or pipe on for an added touch.
11 Bake 20 minutes, then broil on low until the potatoes are golden (about 2 to 5 minutes).
12 Remove from oven and let sit for 10 minutes before serving.
Tip: Bake in individual ramekins. Use leftover sweet potatoes or even cauliflower mash for the topping.
Serves 4-6 | Prep Time 80 mins