Shepherd’s Plate
A plant-based take on a hearty classic, this deconstructed Shepherd's Pie is layered with snappy vegetables, savory lentils, and the creamiest mashed potatoes to top!
Ingredients
Shepherd's Filling
- Olive oil
- 2 cups Lentils soaked in warm water for 10 mins
- 2 Carrots diced
- 1 cup Frozen peas
- 3 cloves Garlic minced
- 1 small Onion diced
- 2 cups Water
- 2 TBSP Tomato Paste
- 1 TBSP Vegan Worcestershire sauce
- 1 TBSP Parsley flaked or minced
- Salt + Pepper to taste
Potato Wedges
- Olive oil
- 3 large Idaho potatoes boiled for 10 minutes
- 2 cloves Garlic
- Cayenne pepper
- Cumin
- Paprika
- Parsley
- Salt + Pepper to taste
Instructions
Shepherd's filling
- Submerge dry lentils in a big bowl of warm water + soak for about 10 minutes.Meanwhile, heat a skillet with oil over medium heat. Add in onions, carrots, garlic and soaked lentils. Still until onions become translucent.
- Add the frozen peas to the mix, then the 2 cups of water. Mix while adding in the tomato paste, Worcestershire sauce, parsley, salt and pepper. Continue to stir for a few moments, bringing it a bubbly boil.Cover your skillet and reduce heat to a low-medium.
- Check on your Shepherd mixture every 5-10 minutes, making sure water is being absorbed and nothing is sticking to the bottom. Add salt + pepper if needed. Remember to return lid cover in between stirs.Once lentils are cooked through, you should have a thicker-than-stew lentil mixture. This can be served solo, over rice, or beside these delicious potato wedges explained below!
Potato Wedges
- Preheat oven to 420 degrees. Wash potatoes and boil them for 10 minutes. Once drained and cutting vertically, slice them into halves, then into about 4 sections so you get long, wedge-like strips.
- Place your wedges in a large boil. Pour about 3 tablespoons of oil over the potatoes, followed by the minced garlic and generous amounts of Parsley, Paprika, Cumin, Cayenne, salt and pepper.
- Cover a long baking sheet with foil and cover with the seasoned wedges, making sure each has its own pan surface and is nicely coated with oil + spice (add more oil if needed).Bake wedges for 15-20 minutes, or until crisped to your liking, and ENJOY!
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