Ingredients:
1 cup brown lentils
2 tablespoons olive oil
2 onion
2 carrots
1/2 rutabaga
1/4 head cabbage
5 potatoes, such as Yukon gold
2 cloves garlic
28 ounces canned tomatoes
2 teaspoons dried oregano
2 tablespoons soy sauce
1 1/2 teaspoons chili powder
2 tablespoons chopped fresh parsley
4 tablespoons butter
1/2 cup milk
1 tablespoon Coleman’s English Mustard (optional)
1 cup grated cheddar cheese salt and pepper to taste
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Cover the rinsed lentils with water and let soak for 1 hour.
- Meanwhile, coarsely chop onion, carrots, rutabaga and cabbage. Finely slice the garlic.
- Heat a very large pot with 2 Tablespoons olive oil. Sauté the onion over medium heat for a few minutes. Then add the chopped vegetables and cook over medium-high heat, stirring until they turn golden.
- Preheat oven to 375°.
- Next add canned tomatoes, the drained lentils and 1/2 cup water. Cover and simmer for about 1 hour or until lentils are cooked. Check frequently to see whether additional water is required.
- Season with oregano, soy sauce, chili powder, parsley and plenty of fresh ground pepper. Transfer everything into an oven-proof casserole dish.
- Bring a pot of water to a boil. Peel and cut up the potatoes. Cook in plenty of boiling water until soft. Drain and mash with butter, milk, English mustard and salt and pepper to taste.
- 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.