Lentil Shepherd’s Pie with Savory Mushroom Gravy (Gluten-Free)
This recipe is a bit more involved than what I typically make, but you can’t beat it as the centrepiece for a special holiday meal. This hearty Shepherd’s Pie is worth the extra time and effort to make a truly delicious dish that will please plant-lovers and omnivores alike. It gets rave reviews every time I serve it to family and friends. I hope you like this recipe as much as I do!

Lentil Shepherd's Pie with Savory Mushroom Gravy
2014-11-13 11:14:09

Serves 8
This hearty Shepherd’s Pie is a truly delicious dish that will please plant-lovers and omnivores alike.
Topping
- 2 large yams or sweet potatoes, peeled and cubed (about 8 cups)
- 4 cups water (for steaming)
- 2 Tbsp cold-pressed, extra-virgin olive oil
- 1 tsp Celtic sea salt
- ½ tsp freshly ground black pepper
Filling
- 1 cup dried lentils, picked clean and soaked 8 hours or overnight in plenty of filtered water (I like to use half green, half French lentils as they make for a good combination of textures)
- 2 Tbsp cold-pressed, extra-virgin olive oil
- 2 Tbsp reserved cooking liquid from yams (or water)
- 1 leek (white part only), halved, thinly sliced, washed thoroughly and drained (may substitute 1 large onion, chopped)
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 cup rutabaga, peeled and diced (may substitute other root vegetable such as turnip or parsnip)
- 2 cloves garlic, crushed
- ½ tsp Celtic sea salt
- ½ tsp freshly ground pepper
- ½ tsp each of dried oregano, basil, parsley, thyme and paprika
- 1 bay leaf
- 3 1/2 cups reserved cooking liquid from yams (or water)
- 2 Tbsp arrowroot starch plus ¼ cup water (may substitute flour of choice)
- 2 Tbsp reduced-sodium tamari (or soy sauce)
- 2 Tbsp pure balsamic vinegar
- ½ cup green peas (fresh or frozen)
- ½ cup green beans, cut into 1-inch pieces (fresh or frozen)
- 2 packed cups coarsely chopped leafy greens such as Swiss chard (leaves only) or spinach
Make the topping
- Steam yams over boiling water until tender. Reserve cooking liquid.
- Transfer cooked yams to bowl of food processor. Add olive oil, salt and pepper, and ½ cup of the reserved cooking liquid.
- Puree mixture until smooth, adding more liquid if necessary until yams are smooth and spreadable but still thick.
- Alternatively, mash ingredients together in a pot with a potato-masher until desired consistency is achieved (similar to mashed potatoes).
Make the Filling
- Preheat oven to 350F and get ready a 9x13” Pyrex baking dish.
- Drain and rinse lentils. Set aside.
- Heat olive oil and 2 Tbsp reserved cooking liquid in a large saucepan over medium-high heat. Add leek, celery, carrot, rutabaga, garlic, salt and pepper. Sauté, stirring frequently, until vegetables have softened and moisture has evaporated, about 10-15 minutes.
- Add dried herbs, lentils and remaining cooking water and bring to a boil. Cover and reduce heat to medium-low.
- Simmer until lentils are tender, about 30 minutes, stirring occasionally.
- Mix arrowroot starch and ¼ cup water to make a slurry. Stir into lentil mixture. Stir in tamari and balsamic vinegar.
- Bring lentil mixture back to a simmer and cook, stirring frequently until mixture has thickened, about 5 minutes.
- Add peas, green beans and chopped greens. Stir until greens are just wilted, about 5 minutes.
- Remove from heat and transfer lentil mixture to baking dish. Remove bay leaf.
- Drop spoonfuls of yam mixture evenly over filling. Gently spread yams over filling to cover. Sprinkle with paprika.
- Bake uncovered in 350F oven for 30-45 minutes or until bubbling around the edges and heated through.
- Serve with Savory Mushroom Gravy (below).
Notes
- The Shepherd’s Pie can be halved for fewer portions. Leftovers freeze well.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
Savory Mushroom Gravy
2014-11-13 11:15:47
Serves 6
Savory mushroom gravy that's easy to make and gluten-free!
Ingredients
- 2 Tbsp cold-pressed, extra-virgin olive oil
- 2 cups filtered water (or use a mix of water and non-dairy milk for a creamier texture)
- 1 cup shallots, finely chopped (may substitute onion)
- 1 cup cremini mushrooms, halved and sliced (may substitute mushrooms of choice)
- ½ tsp freshly ground black pepper
- ½ tsp poultry seasoning (be sure this is a pure herb mix with no added ingredients)
- ¼ cup brown rice flour (or flour of choice)
- 3 Tbsp reduced-sodium tamari (or soy sauce)
Instructions
- Heat olive oil and 2 Tbsp of the water in a medium saucepan over medium heat. Add shallots, mushrooms, poultry seasoning and pepper. Sauté until vegetables have softened and moisture has evaporated, about 8 minutes.
- Add flour and combine thoroughly.
- Add remaining water and tamari and stir to combine. Bring mixture to a simmer and cook, stirring frequently until gravy thickens, about 5 minutes. Serve hot.
Notes
- Try this recipe with Lentil Shepherd's Pie.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
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