EQUIPMENT

  • 4 qt or larger dutch oven
  • 3 qt saucepan
  • Cutting board
  • kitchen knife
  • Measuring cup
  • Measuring spoons
  • Mesh strainer
  • 4 oven-proof 8 oz (1 cup) ramekins

INGREDIENTS

  • 1 tablespoon olive oil extra virgin
  • 1 lb mushrooms button or cremini – thinly sliced
  • 1 small leek thinly sliced
  • 2-3 cloves garlic minced
  • 2 large carrots peeled & diced in ¾” cubes
  • ½ C lentils green or brown – rinsed
  • 1-¼ C vegetable broth
  • 10 oz potatoes Russet or Yukon Gold – peeled/cubed
  • 1-½ C cauliflower roughly chopped florets
  • 1 tablespoon vegan butter
  • ½ C non-dairy milk rice or soy
  • 1-½ tbsp flour sifted
  • 4 oz stout beer optional *🥕See notes below
  • 1 tomato peeled/seeded/chopped
  • ¾ C green peas fresh, frozen, or canned
  • ½ teaspoon rosemary fresh – finely chopped or dried** 🥕See notes below
  • ¼ teaspoon oregano fresh – finely chopped or dried**🥕See notes below
  • ¼ teaspoon sage fresh – finely chopped or dried**🥕See notes below
  • 1 teaspoon parsley fresh – finely chopped or dried**🥕See notes below
  • ½ teaspoon thyme fresh – finely chopped or dried** 🥕See notes below
  • 1 teaspoon salt
  • ¼ teaspoon black pepper fresh ground

INSTRUCTIONS

  • Pour olive oil into a 4 qt Dutch oven or heavy bottom sauce pan. Begin heating on stove at medium-high temperature.
  • Add leek, garlic, and mushrooms. Stir in ¼ teaspoon salt & ¼ teaspoon pepper. Sauté until tender, stirring frequently. Adjust heat as needed to prevent garlic from burning.
  • Add carrots, lentils and broth. Increase heat, bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until lentils are tender.
  • Preheat oven at 425°
  • In a bowl or measuring cup, combine flour with 4 oz Stout (* or ½ C water with 1 teaspoon vegan bouillon)
  • Pour into veggies and lentils, add tomatoes & peas. Stir until slightly thickened. Add herbs, thoroughly combine.
  • Spoon lentils/veggie mixture into ramekins.
  • Spoon mashed potato/cauliflower on top.
  • Place ramekins on a baking sheet (to catch liquid that may bubble over)
  • Bake at 425° for 10-15 minutes, until potatoes become slightly browned.
  • Allow Shepherd’s Pies to set for 10 – 15 minutes prior to serving. Garnish with a sprig of thyme or diced scallion.

MASHED POTATO & CAULIFLOWER TOPPING

  • In a 3 qt or larger saucepan, cover potatoes and cauliflower in water & ¼ teaspoon salt. Cover, place on high until boiling. Lower heat to a rolling simmer until tender – approx 15 -20 minutes.
  • Remove from heat and throughly drain.
  • In a large bowl, combine potatoes, cauliflower, 1 tablespoon vegan butter, ½ teaspoon salt. Using a hand masher or electric mixer, begin mashing potatoes and cauliflower. Gradually add milk, a few tablespoons at a time, until desired consistency