- Some Chopped Leeks
- Some Cooked Brown Lentils
- Some Mushrooms
- Some Herbs Thyme
- Rosemary Some Flour
- Chopped Tomatoes
- Some Frozen Peas
- Red Wine
- Vegetable Stock
- Olive Oil
- Some Sauteed Kale With Cranberries
- Some Steamed
You need some chopped leeks, celery, carrots, garlic, some cooked brown lentils. I’ll talk about this in a second some mushrooms. I’ve got some herbs thyme and rosemary, some flour chopped tomatoes these are some frozen peas, red wine, vegetable stock, versus your sauce, olive oil, salt and pepper. Those are the ingredients to make the actual filling and in a little bit. I would go into making the mashed potato topping so in this large skillet here. I have a couple tablespoons of olive oil preheating over about medium-high heat and so then. I’m going to add in all my veggies something so delicious. I absolutely love this recipe and i think you will too and i really want to thank you guys for just being so responsive on the shepherd’s pie video. Because i did ask if you guys wanted to see a video on the vegetarian version and so many of you said yes and you were all so sweet about it.
So I’m thrilled to be able to share it and i waited a little bit. Because i really wanted to share it with you guys around the holiday time. Because you know i think this is a great main course to have in your lineup for someone that’s vegetarian it in your family. You know so for me things like this or some sauteed kale with cranberries and balsamic which i’ll show you in another episode which is another fantastic vegetarian dish you’ve gotta have some butternut squash there’s a lot of recipes i’ll be sharing with you guys that are vegetarian. Friendly for this holiday season just because i think you should make everybody feel so loved and appreciated and just because they don’t eat meat doesn’t mean that they should you should skimp out and make them some steamed rice you know what i mean but go the extra step by making a couple of really good dishes that i guarantee you meat lovers and veggie lovers will both love i mean i have some vegetarian friends in my thing in my circle.
But not as many as meat lovers. But they all enjoy this recipe and and i think you will do, so you got your veggies in there i’m going to season them with some salt and pepper. I’m going to let this cook for about ten minutes. I really want to develop a good amount of color on them and now what i have done with the lentils. I just took a cup of brown lentils third dried. I rinsed them in a little strainer and then i just cook them in boiling water for about 45 minutes or until they were tender but still have a slight bite to them don’t stop the water. Because it’ll make the skin to chop. So don’t do that and i’ve got some potatoes cooking up in the back there for the potato topping this train just keeps on moving. So i’ll show you what did i just look like once are there veggies look awesome add in a little bit of all-purpose flour. This is going to kind of thicken the sauce and almost make us a gravy you know like a traditional shepherd’s pie just vegetarian so just give this a stir cooking it for about 30 seconds.
You want to get rid of any of that raw flour taste so just constantly stirring just cook it for about 30 seconds to a minute and then add in some red wine.If you don’t drink wine you can absolutely leave it out and just put in the vegetable stock at this point. But i like to add a little bit of wine and adds great depth of flavor. But i’m just going to cook it for about a minute just to get all the alcohol to kind of most of the alcohol cooks out and this flavor intensifies and now i’m going to add in my lentils cook lentils my this is just us 15 ounce of chopped tomatoes 15 ounce can of chopped tomatoes. Then we have our vegetable stock smells so delicious and i just want to actually put in my herbs give this a good stir splash of worcestershire sauce yeah bit more why not now i know that this has anchovies in it.
5So, if you don’t want to use it you don’t have to but it just does give a really good flavor and then i’m going to season this with salt and pepper let it come up to a boil reduce the heat to about medium and let it simmer for about 15 minutes or so and by then the potatoes should be ready and i will show you how to make the topping and then pretty much kind of assemble the whole thing filling looks amazing look at that. Now i’m just going to turn off and add in my partially frozen peas. I mean they’ve been defrosting for a little bit. But this is going to go into the oven. So you don’t need to let these cook so you my mouth water actually smells so amazing in here give that a good stir and i’m just gonna put this into a casserole dish look at that and it’s funny.because for dinner tonight it’s just my husband and i that’s it.
But I’m making a whole big thing because it’s really good it’s great reheated perfect for lunch so it is what it is i’m making enough to feed an army even though it’s just the two of us but hey that’s just the way i roll so now set that aside and let’s work on our mashed potatoes topping and here i’ve discussed some potatoes that i’ve cooked up till nice and tender. I’m mashing them with just a potato masher and then in this pot. Here i just have some milk and butter that i heat it up together because you know i don’t like to put cold liquid into my mashed potatoes. Because i feel like it comes up tasting like glue and i don’t like that and now i’m just going to mash these up you can mash them it make them a smooth creamy as you like it depends on my mood for now this is looking good so i’m just going to put in my liquid a little bit at a time.
7I’ve also have some sour cream on hand to add in and if you want to you can add an egg yolk like i did with my regular shepherd’s pie. But i’m not going to today just it’s kind i feel like it that’s really it this that’ll be absolutely delicious. So i think that would be the end of the liquid let’s see now it looks good. I’m going to put in a dollop of sour cream now if you’re someone that doesn’t eat dairy then. I suggest just using the regular method that you use when you make mashed potatoes whatever you put in it which it’d be great if you could let me know the mo is curious. You know i’ve always just put in some vegetable stock and call it a day but if you have a different technique or different method i love to hear it. So got sour cream you’ve got your liquid time to season these really well with salt and pepper because potatoes really need salt in order for them to come to life let’s switch to my one spoon that i used for that i got a good stir mmm you wanna make sure you have your oven preheated to 400 as well at this point.
8I wish i could eat the whole bowl just mashed potatoes right now but it’s going to get even better when it’s all mixed together like do you want to do is add just a touch more cream well milk mixture the reason why it just actually occurred to me that this is actually going to go into the oven. So i want this mixture to be a little bit on the loose side because it will dry out as it bakes so that’s perfect pour that right over the top you go to be use even as it possibly can manage and hopefully you can manage to use either a bigger casserole dish and i did or just try to make less of a mess now this is going to go into the oven. It’s been preheated to 400 for about 15 to 20 minutes, you’re just looking for the taps to be a nice golden color. I’ll show you what it looks like once it’s done i don’t need this because it’s not hot yet now this was in the oven for around 20 minutes and it’s perfection, it smells good everything cool for about 15 minutes because it was like bubbling and that’s why it’s important to put it on a baking sheet.