Lentil Shepherd’s Pie Recipe

Makes 18 servings (freezes & reheats well): 12 in a 9×13” casserole plus 6 in a 9×9 casserole

INGREDIENTS

Bottom Layer:
1 onion, diced
2 t garlic, minced
2 stalk celery, diced
2 cups lentils (rinsed and drained)
4 cups vegetable stock
1 T Italian seasoning
2-4 T coconut oil
1/4 c cornstarch and 1/4 c cold water

540 ml can brown lentils, drained
Salt & pepper to taste

Middle Layer:
3 cans cream style corn

Top Layer:
5 lbs russet potatoes, peeled, cubed & rinsed
1/4 cup vegan butter
1/4 cup non-dairy unflavoured milk

INSTRUCTIONS

1. Put the peeled cubed potatoes in a pot, cover with water, and boil till fork tender.
2. Mash the potatoes with butter and milk until they are the texture you prefer. Add a little more milk and/or butter if necessary to get a creamy smooth mash. Set aside.
3. Heat coconut oil oil in a large non-stick over high heat, then add and saute onion, celery and garlic till lightly browned and tender. Add rinsed and drained lentils and vegetable stock, season with Italian seasoning, simmer on low for about 12-15 minutes until lentils are tender and most of the liquid is gone.
4. Dissolve cornstarch in the cold water in a mug by whisking briskly with a fork, then add to the lentil mixture and stir till thickened, then remove from heat. Add the drained canned lentils and combine. Set aside.
5. Preheat the oven to 400 degrees F.
6. Spread 2/3 of the lentil mixture in the bottom of a 9×13” casserole dish and the remaining 1/3 in the bottom of a 9×9” casserole dish. In the larger casserole layer two cans of cream corn over the lentil mixture, then layer 2/3 of the mashed potatoes on top of the corn. On the smaller casserole layer one can of cream corn, then the remaining 1/3 of the mashed potatoes.
7. At this point you can freeze or refrigerate the casseroles to be baked at a later date (thaw then start cooking in cool oven to prevent glass from breaking from heat shock).
8. To help your casserole brown on top, create a light line design with a fork on the mashed potatoes, then dollop with vegan butter or drizzle olive oil and place casserole dishes on cookie sheets (in case of it bubbling over edges).
9. Bake for 30 min to 1 hour until heated through and bubbly around the edges. Broil on high for 2-3 minutes to brown the top if necessary.
10. Remove from oven and let set for 10 minutes before serving hot. We like to top it with ketchup, salt & pepper.