Vegetarian Shepherd's Pie (haven't tried yet)

[Guest guest]

I received this in my email in a newsletter from Dr Weil. I haven't made it yet

but it sounded yummy so I thought I would share.

Enjoy!

Melanie

 

 

Vegetarian Shepherd's Pie

 

 

 

 

 

 

Description

 

 

 

Traditional shepherd's pie is usually made with ground meat and white potatoes.

This one has sweet potatoes mixed in. The curried lentil filling is sandwiched

between two layers of creamy potato filling that are sitting on a crouton crust

which is baked on top of sweet zucchini. Serve this as an entree with a simple

chopped tomato salad.

 

 

 

 

 

 

Ingredients

 

 

 

2 medium or large sweet potatoes, peeled and cubed

6 medium or large white potatoes, peeled and cubed

1 tablespoon exra-virgin olive oil

1 tablespoon Italian seasoning

1 tablespoon Cajun seasoning

 

CURRIED LENTIL FILLING:

3 1/4 cups purified water

1 bay leaf

1 cup lentils

2 teaspoons Cajun seasoning

1 cup sliced onions

2 cloves garlic

1 cup sliced shiitake or button mushrooms

1/2 cup broccoli florets

1/2 cup yellow or red bell pepper

1 tablespoon extra-virgin olive oil

2/3 cup nutritional yeast

1 teaspoon curry powder

1 teaspoon salt

1 tablespoon cornstarch

1 zucchini, cut in rounds (about 2 cups)

1 cup bread crumbs or premade croutons

 

GARNISH:

 

1/2 cup thinly sliced scallions or green onion

 

 

 

 

 

 

Instructions

 

 

 

1. Preheat oven to 350º F.

 

2. Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes

into the water and simmer for 45 minutes. They should be easily pierced with a

fork.

 

3. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water

back into the pot and mash the potatoes using a potato masher or a large fork.

 

4. Add the olive oil, Italian seasoning and Cajun seasoning and mash again until

seasonings are completely blended into the potatoes.

 

5. Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay

leaf, lentils and Cajun seasoning and cook for 45 minutes. Remove from heat when

completely cooked and let cool briefly. Drain off any liquid.

 

6. Sauté the onions, garlic, mushrooms, broccoli and bell peppers in the olive

oil in a large saucepan until the onions are transparent and limp, about 4

minutes.

 

7. Add the reserved cup of potato water, nutritional yeast, salt and curry

powder and stir until everything is blended in. Add to the cooked lentils.

 

8. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the

lentil and vegetable mixture. Continue to cook for 3 more minutes, until the

sauce thickens. Remove from heat.

 

9. Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half

of the bread crumbs or croutons on top of the zucchini.

 

10. Spoon out 4 cups of the mashed potatoes and spread across the zucchini

rounds.

 

11. Spoon out 2 cups of the curried lentils and spread on top of the potatoes.

 

12. Spoon the remainder of the mashed potatoes and smooth them out on top.

Sprinkle the rest of the bread crumbs and the scallions or green onion on top.

 

13. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.

 

Tip from Rosie's Kitchen:

Nutritional yeast is high in B vitamins, and it is often sprinkled over various

foods for added flavor. You can find it in health food stores