Ingredients:
1 cup green OR brown lentils
2 onions, peeled and chopped
2 medium carrots, finely chopped or grated
½ lb rutabaga, roughly grated OR finely chopped
¼ head cabbage, finely chopped
3 lb potatoes, peeled (optional), cubed
2 cloves garlic, peeled and thinly sliced
2 Tbsp cooking oil
1 (28 oz) can tomatoes
2 tsp dried oregano
2 Tbsp soy sauce
1½ tsp chili powder
2 Tbsp chopped fresh parsley
4-5 Tbsp butter
1 cup milk
1 cup grated cheddar cheese
salt and pepper to taste
Directions:
- Rinse the lentils, then cover with water and let soak for 1 hour.
- Gather all other ingredients, wash the produce, and prepare it as detailed in the ingredients list. Preheat the oven to 375°.
- Place the potatoes in a pot and cover with water, add 1 tsp of salt. Cook on medium heat until soft. Drain and mash with butter, milk, English mustard and pepper to taste.
- Heat 2 Tbsp oil in a large pot over medium heat. Carefully add the onion, listening for the sizzling sound, and cook until translucent and beginning to caramelize, about 10-12 minutes.
- Then add the chopped vegetables, oregano, and chili powder. Cover and cook over medium heat, stirring occasionally, for about 15-20 minutes.
- Next add canned tomatoes, the drained lentils and 2 cups of water, and bring to a boil. Reduce heat to low, cover and simmer for about 30-45 minutes, or until lentils are cooked.
- Season with soy sauce, parsley and plenty of fresh ground pepper. Transfer everything into an oven-proof casserole dish.
- Top the lentil casserole with the mashed potatoes. Sprinkle the grated cheddar cheese over top of the dish. Bake the shepherd’s pie until it’s puffed, brown and bubbly, about 30-45 minutes.
Adapted from The Perennial Political Palate by the Bloodroot Collective
This English dish, traditionally made with ground lamb, has been turned into a delicious vegetarian dish by my good friend chef Rachel Portnoy. This recipe serves 6, but I always double it to ensure leftovers. It freezes well too.