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. If you want something a bit more “meaty,” try it with cut-up Beef-Style Seitan (page 213) instead of lentils. It changes the recipe quite a bit, so look at the variation below for cooking instructions. When making this with lentils, you must cook the filling in two steps because cooking lentils with tomatoes for too long tends to toughen lentils.
If you want to really change things up, considering using a sweet potato or Japanese white sweet potato mash. Any way that you serve it, it’s tasty and filling, even if we aren’t outside working as hard as shepherds.
1/2teaspoonchopped fresh rosemary or ¼ teaspoon dried
1¾cupsvegetable stock
1 to 2tablespoonsbrowned rice flouror other browned flour (see Note)
1tablespoonvegan Worcestershire sauce
1 to 2teaspoonstamarito taste
1cupdiced fresh or canned tomatoes
1tablespoontomato pasteoptional
1recipe Garlic Parsley Mashed Potatoes
Instructions
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.