1 Pound Yukon Gold Potatoes, peeled cut in quarters
1/2 Cup Soy Milk
1/2 Stick Vegan Butter
2 Cups Dark Green Lentils
1 cup Frozen White Corn *thaw to room temp
1 pound Brown Cremini Mushrooms, diced
2 Carrots diced
1 Onion diced
4 Garlic cloves diced
4 tbs. Fresh Thyme diced
1/4 Cup White Wine
Cover Lentils covered with water, bring to a boil and simmer with Bay Leave and pinch of salt, for approx 15 minutes do not overcook, drain and set aside. Remove bay leave.
Bring pot of water to boil and add potatoes let simmer boil for approx. 15 to 20 minutes. Drain and add soy milk and 1/4 stick of butter. Mash with masher, add salt to your taste.
Preheat oven to 425 degrees.
Preferably in a cast iron skillet, sauté onions, garlic until slightly brown remove into a dish, add mushrooms to same pan turning until well browned add fresh thyme and splash of white wine and flare on high heat. Add back onions and garlic and add carrots and corn, and thyme. Saute turning frequently for approximately 15 minutes, add Lentils. Add White Wine on high heat reduce and turn off heat.
Oil Baking Dish around the bottom and sides. Transfer the Lentil mixture to the baking dish and mashed potatoes on top, melt 1/4 stick of butter and add to top of potatoes with more fresh thyme if you’d like and a sprinkle of salt and pepper.
Bake for 15 to 20 minutes until lightly browned on top. Let cool before serving.
This is such a beautiful dish for any holiday, or when you feel like serving up a hearty, savory meal, this is so delicious and I promise you, you won’t miss the meat!
Vegan Shepherd’s Pie