Sunday, August 17, 2014

Shepherdless Pie


It's Meatless Monday and I have to say I am really starting to look forward to it each week.  So often when we think of meatless or vegan dishes we assume they are full of odd ingredients that will totally break the bank, but what I am finding is that sometimes Meatless Monday is just a matter of taking one of my favorite dishes and thinking outside of the box!  Take this Shepherdless Pie for example.  This has all of the wonderful, filling flavor that I have grown up with in a traditional Shepherd's Pie, but it is totally vegan!  I know you are going to love and I can't wait to share with you how I made it!

Let's Get Started!




Shepherdless Pie:
*Prep Time: 25 min. *Cook Time: 15 min.  *Difficulty:  Easy  *Servings: 6-8

Ingredients:



  •  1 lb. of Dry Lentils
  • 2 Carrots, diced
  • 1 Onion, Diced 
  • 3-4 Cloves of Garlic, minced
  • 1 15 oz. can of diced tomatoes.
  • 2 c. Frozen Peas
  • 4 c. Water or Vegetable Stock
  • 1 3/4 Yellow Corn Meal
  • 1 tbsp. Worcestershire Sauce (If you are staying vegan, You will need to buy a vegan sauce)
  • 1 tsp. Sirracha 
  • 1 tsp. Thyme
  • Salt and Pepper
Ground meat is always the base for any great shepherd's pie, right?  So the questions is, what are we going to replace it with?!?  The answer is so simple.  LENTILS!  They are hearty and meaty, and with the right seasoning you will never know there is not meat in this dish!



To begin, you will need to add the lentils to a pot and cover with water.
The water needs to come about 2 inches over the lentils.


 Add a tsp. of salt and bring to a boil.
Cook for about 25 minutes, until tender.


 Another thing about this dish that makes it stand out from your average Shepherd's Pie is the fact that I am using polenta on top instead of your basic mashed potatoes.

To make the polenta you will need to bring 4 c. of water or, for more flavor, vegetable stock to a boil.


 Once boiling add the yellow corn meal and whisk until thick.


 Lower the heat and let simmer for about 5 minutes, stirring occasionally.
Taste for seasoning.
Now, if vegan is not an issue for you, you can add a couple tbsp. of butter to this and it will really amp up the flavor!


Time to move on the filling.  Get your skillet hot and add a little olive oil.
Add the carrots and cook until soft and slightly brown.
About 5 minutes.


Add the onions.
Cook until soft and translucent.


 Now the garlic.
Cook until you can smell it coming from the pan.


 Your lentils should be finished by this time.
Go ahead and add the lentils and any left over liquid to the pan.


 Add the can of diced tomatoes.


 Add the sirracha and Worcestershire sauce.
Taste for seasoning and add any salt and pepper needed.


Add the frozen peas and stir together.

If the skillet you are using is not oven proof, you will need to transfer into a baking dish.


Spread the polenta over the top.


I like to take  my fork and make little ridges over the top.
This way when it browns in the over you will have these lovely, crispy bits.

Place in a 375 degree oven and bake for 15 minutes.


Remove from the oven and serve!
Look at that beautiful golden crust!


Oh man, at first glance it LOOKS just like shepherd's pie and boy oh boy is it full of flavor.  When I served this to my King of the Carnivores husband he actually checked to see if it was truly meatless.  He loved it and I know you and your family will to!  So here is to another great Meatless Monday!  Now get out there and try it tonight!

As always,

Happy Reading, Happy Eating, Happy Living,
~The Kitchen Wife~

Shepherdless Pie:
*Prep Time: 25 min. *Cook Time: 15 min.  *Difficulty:  Easy  *Servings: 6-8

PRINTABLE RECIPE

Ingredients:
  •  1 lb. of Dry Lentils
  • 2 Carrots, diced
  • 1 Onion, Diced 
  • 3-4 Cloves of Garlic, minced
  • 1 15 oz. can of diced tomatoes.
  • 2 c. Frozen Peas
  • 4 c. Water or Vegetable Stock
  • 1 3/4 Yellow Corn Meal
  • 1 tbsp. Worcestershire Sauce (if you are staying vegan, you will need to purchase a vegan sauce)
  • 1 tsp. Sirracha 
  • 1 tsp. Thyme
  • Salt and Pepper
Directions:
  1. Pour the lentils into a pot and cover with water.  Make sure there is about 2 inches above the lentils.
  2. Bring to a boil and let cook for 25 minutes, until tender. 
  3. While the lentils are cooking, bring 4 cups of water or vegetable stock to a boil. 
  4. Whisk in the corn meal, lower the heat, and cook for about 5 minutes until nice and thick. 
  5. Taste for seasoning.  If you like, you can a couple tbsp. of butter as well. 
  6. Now, to a HOT skillet add the carrots and cook until tender and brown.  About 5 minutes. 
  7. Add the onions and cook until soft and translucent.
  8. Add the garlic.  Cook until you can smell it coming from the pan. 
  9. Add the cooked lentils, water and all.
  10. Add the tomatoes.
  11. Add the Worcestershire & Sirracha sauce.
  12. Taste for seasoning and add any salt and pepper needed.
  13. Add the frozen peas and stir together.*
  14. Cover with the polenta.
  15. Use a fork to make grooves in the top. 
  16. Place in a 375 degree oven for 15 minutes. 
  17. Serve and enjoy!
*If you are not using an oven-safe skillet you will transfer to a baking dish here. 

0 comments:

Post a Comment