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.

Write a review

Save Recipe

Print

Topping

1. 2 large yams or sweet potatoes, peeled and cubed (about 8 cups)
2. 4 cups water (for steaming)
3. 2 Tbsp cold-pressed, extra-virgin olive oil
4. 1 tsp Celtic sea salt
5. ½ tsp freshly ground black pepper

Filling

1. 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. 2 Tbsp cold-pressed, extra-virgin olive oil
3. 2 Tbsp reserved cooking liquid from yams (or water)
4. 1 leek (white part only), halved, thinly sliced, washed thoroughly and drained (may substitute 1 large onion, chopped)
5. 2 stalks celery, diced
6. 1 large carrot, diced
7. 1 cup rutabaga, peeled and diced (may substitute other root vegetable such as turnip or parsnip)
8. 2 cloves garlic, crushed
9. ½ tsp Celtic sea salt
10. ½ tsp freshly ground pepper
11. ½ tsp each of dried oregano, basil, parsley, thyme and paprika
12. 1 bay leaf
13. 3 1/2 cups reserved cooking liquid from yams (or water)
14. 2 Tbsp arrowroot starch plus ¼ cup water (may substitute flour of choice)
15. 2 Tbsp reduced-sodium tamari (or soy sauce)
16. 2 Tbsp pure balsamic vinegar
17. ½ cup green peas (fresh or frozen)
18. ½ cup green beans, cut into 1-inch pieces (fresh or frozen)
19. 2 packed cups coarsely chopped leafy greens such as Swiss chard (leaves only) or spinach

Make the topping

1. Steam yams over boiling water until tender. Reserve cooking liquid.
2. Transfer cooked yams to bowl of food processor. Add olive oil, salt and pepper, and ½ cup of the reserved cooking liquid.
3. Puree mixture until smooth, adding more liquid if necessary until yams are smooth and spreadable but still thick.
4. Alternatively, mash ingredients together in a pot with a potato-masher until desired consistency is achieved (similar to mashed potatoes).

Make the Filling

1. Preheat oven to 350F and get ready a 9x13” Pyrex baking dish.
2. Drain and rinse lentils. Set aside.
3. 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.
4. Add dried herbs, lentils and remaining cooking water and bring to a boil. Cover and reduce heat to medium-low.
5. Simmer until lentils are tender, about 30 minutes, stirring occasionally.
6. Mix arrowroot starch and ¼ cup water to make a slurry. Stir into lentil mixture. Stir in tamari and balsamic vinegar.
7. Bring lentil mixture back to a simmer and cook, stirring frequently until mixture has thickened, about 5 minutes.
8. Add peas, green beans and chopped greens. Stir until greens are just wilted, about 5 minutes.
9. Remove from heat and transfer lentil mixture to baking dish. Remove bay leaf.
10. Drop spoonfuls of yam mixture evenly over filling. Gently spread yams over filling to cover. Sprinkle with paprika.
11. Bake uncovered in 350F oven for 30-45 minutes or until bubbling around the edges and heated through.
12. Serve with Savory Mushroom Gravy (below).

Notes

1. The Shepherd’s Pie can be halved for fewer portions. Leftovers freeze well.

By Erin Gionet

Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/