Vegetarian Shepherd’s Pie

I had some leftover lentils that I had frozen from the Lentils with Roasted Eggplant, Pine Nuts & a Lemon Tahini Sauce I made for Mr. Batch … AND some potatoes to use up. So I created a Vegetarian Shepherd’s Pie for Mr. Batch.  This is not really a recipe, as much as a procedure:

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I had some leftover lentils that I had previously frozen, so I thawed those. The Lovely Lisa gave me some tomatoes from her garden, so I roasted them to concentrate their flavor. I added some wilted spinach and some sautéed mushrooms to the lentils. Then topped it all with mashed potatoes and baked until golden and bubbling:

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While I boiled the potatoes, I wilted the spinach in my big ol’ wok.  As the spinach cooled, I rinsed my big ol’ wok and then used it to sauté the mushrooms. Then I squeezed the excess water from the spinach and chopped it; chopped the mushrooms and roasted tomatoes; and added all of this to the lentils, putting the combination into a casserole baking dish.

I mashed the potatoes and added milk and butter, but if you left made them without dairy, this dish would be vegan.

I topped the lentils with the mashed potatoes and then baked the Shepherd’s Pie in a 350-degree F oven for about 30 minutes, until the potatoes were nice and browned.

*I happened to have a bit of pie dough left over from a day of baking, so I cut it into li’l hearts and baked them, to add to Mr. Batch’s meals from time to time.  Love me some Mr. Batch!

 

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