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Shepherd's Pie
Allison Rivers Samson, allisonsgourmet.com, tweaked and made gluten-free by Eve
This dish makes its own gravy, mingled with veggies and French lentils, under a crust of creamy, crisped mashed potatoes. It turned out so well for Thanksgiving, I plan to make it again for Christmas.
1130 g 2 & 1/2 lb. yellow potatoes, peeled, cooked and mashed *
89 ml3/8 c. margarine or vegan butter
7 ml1 & 1/2 tsp. salt
89 ml3/8 c. non-dairy milk
89 ml3/8 c. olive oil**
470 ml2 c. chopped onions
350 ml1 & 1/2 c. sliced mushrooms
180 ml3/4 c. diced carrots
120 ml1/2 c. diced celery
7 ml1 & 1/2 tsp. minced garlic
44 ml3 T. garbanzo flour
4 ml3/4 tsp. each: marjoram, celery seed, thyme
2 ml1/2 tsp. each: paprika, black pepper
470 ml2 c. vegetable broth
710 ml3 c. cooked French lentils (1 c. dry lentils simmered in water 30-40 min, drained)
22 ml1 & 1/2 T. minced parsley
10 ml2 & 1/8 tsp. Worcestershire sauce
30 ml2 T. tamari
180 ml3/4 c. frozen peas
Mash the potatoes with the margarine, salt, and non-dairy milk. Set aside.
Saute onions in oil 2 minutes, add mushrooms, carrots, and celery for 2 minutes, then garlic one minute. Add the garbanzo flour and stir until absorbed. Stir in seasonings, then broth. Bring to a slow boil. Stir in the lentils, parsley, Worcestershire, tamari, and peas.
Transfer to a 9 x 13 inch casserole dish. Spread mashed potatoes on top and rake with a fork to make a rough surface.
Bake 40 minutes or until potatoes are browned.
*For extra flavor, I dropped a vegetable bouillon cube into the water with the potatoes.
** When I made this a second time, I reduced the oil to 1/4 cup. It worked well.