It’s always great when you have awesome friends that support you and send you fabulous recipes to try. This just happens to be one of those. My veggie friend Christina and I go WAY back…like high school days. I’m pretty sure she has some stories that I’d like to keep in a vault, for like, ever. Yup, that’s me and Christina on my 17th birthday. We were pretty darn cool (who else rocked the Club Monaco attire?!)
And while we lost touch for a few years, thanks to good ‘ol social media we’ve reconnected and are now able to keep in touch since she still lives like a million miles away. So, kudos to my pal Christina for sending this recipe my way.
Here is the link to the original recipe. I made a few changes, like swapping the potatoes for sweet potatoes and since neither me nor my husband like mushrooms, I added in corn instead. All I can say is that you really don’t miss the meat in this Shepherd-less Pie!Print Recipe
2 1/2 pounds (about 4 large) sweet potatoes, peeled and quartered
6 parsnips, peeled and roughly chopped
1 cup almond milk, or milk of your choice
S&P to taste
3 Tbsp olive oil
1 large onion, diced
2-3 cloves garlic, minced
2 large carrots, peeled and diced
2 stalks of celery, diced
1 cup yellow corn, canned or fresh
1 1/2 cup brown or green lentils, dry
1/2 cup vegetable broth
1 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp oregano
Place sweet potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 1 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed sweet potatoes and parsnips aside.While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.
Heat 2 tablespoons of olive oil in a large frying pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the corn and cook for another 3 minutes before adding the lentils, the rosemary, thyme, oregano and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.Preheat oven to 350F. In a large casserole dish (I used 9″ x 13″ baking dish), layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 30 minutes. Sprinkle with extra rosemary, if desired, and serve.To speed up the process I made the lentils and mashed sweet potato/parsnips the day before.
Nutritional Info per serving:
240 Calories, 37g Carbs, 3g Fat, 7g Protein, 100mg Sodium, 10g Sugar