When it’s cold out which it is in most places these days, except for you lucky people down under, this is the kind of recipe that can warm you right up. The origin of Shepherd’s Pie was the shepherd using what he, or she, had around to make a dish worth eating.
Since we are shepherding in a new way of eating for many people, I have gone beyond the usual commercial meat substitute used for this dish. There are two steps to this Shepherd’s Pie recipe, but it is well worth it. Not only do they look beautiful the taste is what will really win you over.
Shepherd’s Pie from Vegan Under Pressure
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/3 cup diced celery
- 1/2 cup diced turnip or peeled sweet potato
- 1 cup French green lentils rinsed and picked over
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon chopped fresh rosemary or ¼ teaspoon dried
- 1¾ cups vegetable stock
- 1 to 2 tablespoons browned rice flour or other browned flour (see Note)
- 1 tablespoon vegan Worcestershire sauce
- 1 to 2 teaspoons tamari to taste
- 1 cup diced fresh or canned tomatoes
- 1 tablespoon tomato paste optional
- 1 recipe Garlic Parsley Mashed Potatoes
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion, carrot, and celery and dry sauté for 3 minutes. Add the turnip, lentils, thyme, bay leaf, rosemary, and stock.
- Lock the lid on the cooker. Bring to high pressure; cook for 10 minutes. Let the pressure come down naturally. Remove the lid carefully, tilting it away from you.
- Add 1 tablespoon of the browned flour*, or 2 tablespoons if the filling seems thin, plus the Worcestershire sauce, tamari, tomatoes, and tomato paste, if using. Stir. Cook on the stove top, stirring to prevent burning; or lock the lid in place and let sit for 3 minutes. Quick release any built-up pressure.
- Discard the bay leaf. Transfer the filling to a casserole dish or 4 or more ramekins. Top with the mashed potatoes. Run under the broiler to brown, or at least heat, the potatoes.