Shepherd’s pie with black lentils and edamame

Shepherd’s pie with black lentils and edamame

½ cup black lentils
½ pound russet potatoes
Peeled fresh garlic
3 ounces white button mushrooms
1 ounce peeled pearl onions
Fresh flat-leaf parsley
1½ cups mirepoix (onions – carrots – celery)
1 tablespoon tomato paste
Shepherd’s pie seasoning blend (4 Cup gluten-free flour – porcini powder – sweet smoked paprika – dried thyme)
1 cup vegetable broth
½ cup edamame
1 cup milk
1 tablespoon butter (optional)

Prep and cook the lentils
Heat the oven to 400ºF.
In a fine-mesh strainer, rinse the lentils.
In a small sauce pot, bring the lentils and 4 cups lightly salted water to a boil, reduce to a simmer, and cook until just tender, 15 to 18 minutes. Using the strainer, drain the lentils; set aside.
While the lentils cook, prepare the potatoes.

Prep and cook the potatoes
Peel the potatoes and trim the ends; coarsely chop the potatoes.
In a medium sauce pot, bring the potatoes and 4 cups salted water to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes; return to the pot.
While the potatoes cook, start the vegetables.

Prep the vegetables
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Cut the mushrooms into quarters.
Cut any large pearl onions in half lengthwise.
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the filling and half for garnish.

Cook the filling
In a large frying pan over medium heat, warm 2 tablespoons oil. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic, mushrooms, pearl onions, and half the parsley; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 2 to 3 minutes.
Stir in the tomato paste and seasoning blend; cook until fragrant, about 1 minute. Stir in the vegetable broth, lentils, and edamame; season to taste with salt and pepper. Transfer to a medium baking dish or loaf pan.

Assemble and bake the shepherd’s pie
Measure out ½ cup milk; save the rest for another use.
Mash the butter, if using, and the ½ cup milk into the potatoes. Season to taste with salt and pepper. Spoon the potatoes evenly over the vegetables; drizzle with 1 teaspoon oil. Bake until the potatoes are lightly browned, 20 to 25 minutes.

Transfer the shepherd’s pie to individual plates; garnish with the remaining parsley.

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