Vegetarian Sheperd's Pie

This recipe is by Michael Bonacini as featured on Cityline which is a wonderful local Toronto daytime TV show. It looks fantastic ... I have been searching for a good vegetarian Shepherd's Pie recipe - it is the ultimate confort food. This one looks really special - I plan to try it soon.

2 cups of potatoes, peeled and diced
1 1/2 cups of celeriac, peeled and diced
3 tbsp. of butter
1/4 cup of 10% cream
Salt and pepper
1/2 cup of puy lentils (cooked)
Splash of oil
1 large onion, sliced
2 cloves of garlic, minced
1 1/2 cups of parsnip, peeled and diced
1 1/2 cups of leeks, washed and chopped
1 1/4 cups of canned tomatoes, drained
1/4 tsp. of chopped thyme
1/2 cup of roasted walnuts
1/4 cup of cheddar cheese, grated

The first thing we need to do is to make the mashed potato topping for our shepherd’s pie. Take the peeled potatoes and celeriac, place in a large pot with salted water and bring to a boil.

Cook for 20 minutes until fork soft.

Drain well, add 1½ tablespoon of butter and cream. Season with salt and mash until smooth and creamy. Place off to one side and keep hot.

Next to cook the lentils, bring to a boil in salted water. Simmer for 7 or 8 minutes, drain and leave to one side.

In a medium-sized sauté pan, melt the butter with a splash of oil and begin to gently sauté the sliced onions, stirring from time to time.

Next add the garlic, parsnips and leek and continue to gently sauté and stir for approximately 7 to 10 minutes. If need be, add a tablespoon or two of water to help the vegetables to soften.

Next add the tomato, continue to cook for an additional 3 to 4 minutes. Then add the lentils, freshly chopped thyme, walnuts and season to taste with salt and pepper. Cook for an additional 3 to 4 minutes before transferring to an ovenproof dish. It is important to ensure that as much moisture from the tomatoes has been removed and cooked off so as the vegetables are not sitting in liquid.

Once in your oven proof dish, sprinkle with a little grated cheddar cheese, spoon on mashed potato topping, sprinkle with a little more cheese and bake in a hot oven 325 to 350 degrees for 25 to 30 minutes or until the mashed potato begins to take on a light golden brown colour. Remove from oven and allow to cool, and serve.
Note: This is a very versatile vegetarian dish. You can use just about any vegetable of your choice. You could also substitute the lentils for chickpeas or navy beans. I sometimes make my shepherd’s pie a day ahead just because I find that it often tastes better once the flavours have had a chance to blend. So it’s the perfect dish to prepare ahead and serve the following day as an entrée for a casual supper, a light lunch or sometimes I will serve it alongside pork tenderloin or roast chicken. Either way a big crisp salad, a loaf of crusty bread makes this vegetarian dish a perfect and welcome change.

Comments

[Margaret]

It looks good, especially to our vegetarian daughter.

[Vickie]

That sounds fantastic. I am saving the recipe to try soon. Thank you!

[JuicyV]

MMmmm! That sounds yummy. You need to do your own cookbook!

[Kimberley]

A book suggestion: just picked up Ruth Reichl's new offering. I loved "Tender to the Bone" (with recipes of course) and her latest is "Comfort Me with Apples" (also with recipes, though not specifically vegetarian per se). Wonderfully heartwarming and REAL.