Vegetarian Shepherd's Pie

[Guest guest]

If this has been posted please excuse me... I sometimes miss recipes

since this is such an active group and I am sooo slow these days...

This sounded really good!

Take care,

Gloria

 

Vegetarian Shepherd's Pie

 

Dr. Weil

6 Servings

 

Traditional Shepherd's Pie is usually made with ground meat and white

potatoes. I like this one because it has sweet potatoes mixed in and

omits the meat filling. The curried lentil filling is sandwiched

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

baked on top of sweet zucchini. I serve this as an entree with a

simple chopped tomato salad.

 

2 medium or large sweet potatoes, peeled and cubed

6 medium or large white potatoes, peeled and cubed

1 tablespoon 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 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 350 degrees 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. 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. Add the olive oil,

Italian seasoning, and Cajun seasoning and mash again until seasonings

are completely blended into the potatoes.

 

3. 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.

 

4. Saute the onions, garlic, mushrooms, broccoli, and bell peppers in

the olive oil in a large sauce pan until the onions are transparent

and limp, about 4 minutes. 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. 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.

 

5. Line the bottom of a casserole dish with the zucchini rounds.

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

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

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

the potatoes. 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. Bake for 50 minutes. Let cool for 15

minutes before cutting and serving.

 

Nutritional Information:

 

Per serving:

503 Calories

7g Total Fat (1g Sat)

0mg Cholesterol

92g Carbohydrate

23g Protein

22g Fiber

350mg Sodium