Happy Tuesday and FIRST FULL Day of Winter!
Yup! That’s me getting it done today (five fabulous miles!) just as a storm was coming to dump a few inches of the powder on us here in North Dakota! I LOVE running in the snow!
After today’s run and the subsequent hours of watching the snow coming down (and cleaning…but that doesn’t warrant mentioning as Pffft…no fun to be had there!) I was craving a whole lot of comfort food. I’m talking “get-in-my-belly” “warm-you-from-the-inside” comfort food. And I was in luck!
I still had a crapton of lentils leftover from my RECIPE the other night, and I hate to waste…sooo…it was the perfect time for a simple but OH SO GOOD recipe remix!
Lentil Shepard’s Pie (Vegan/Vegetarian)
Start with the lentil recipe above. (I used my leftovers, which was a great way to save time, or you can make them especially for this dish. I like making them a few days ahead, enjoy them that way, and then breathe new life into them with the recipe. Either way, it’s delish!)
Preheat oven to 350F degrees.
Spray baking dish with non-stick spray, and place enough lentils in a casserole dish to cover entire bottom. Press the mixture down firmly. Ideally you’d have a little over an inch to and inch and 1/2 of lentil mixture (once pressed) in your dish.
Place 4-6 medium to large Yukon gold potatoes sliced in half (rinsed but NOT skinned) in large cooking pot and cover with water. Bring to boil over medium heat, and continue to cook until knife tender.
While the ‘taters are cooking, take one punnet baby mushrooms (I used baby portabellas for their “meatiness”) and slice into small chunks. Heat 1TB oil in a saucepan, add the mushrooms and 2TB soy sauce OR Braggs Liquid Aminos, 1tsp red pepper flakes, and salt and pepper (to taste). Allow mushrooms to cook until reduced and meaty.
Pour mushroom mixture over pressed lentils. Spread evenly and make sure to use all of the sauce that was produced.
By now your potatoes should be good and soft…so drain them (leaving about 1TB of the water) and add either 2TB Butter (Kerrygold is best!) or a quality vegan butter substitute. Add either 2TB milk or unsweetened almond milk. Now, get out your handmixer and blend those babies up until you have fluffy mashed potatoes! Season with salt and pepper to taste. I like a LOT of salt…so taste and add as you go.
Spread the yummy mashed-awesomeness on top of your lentil/mushroom mix. Cover with aluminum foil and bake at 350F degrees for 30 min. Take off foil and cook for an additional 10 mins. Take out of oven and allow to cool for 5 mins (this helps everything set a bit more).
Now…slice yourself up a piece of homemade comfort food and ENJOY!!
Pair with a green salad if you’d like for added veggie bonus points. 🙂
Have you ever played around with leftovers and created a second dish that gives it new life? And are you enjoying Winter now that it is finally here?