a vegetarian shepherd’s pie role-reversal
Lentils, mushrooms, and mashed potatoes, what could be more satisfying? The lentils and mushrooms are reminiscent of gravy, but a healthier version. Served on top of dreamy, fluffy, garlicky mashed potatoes, and you’ve got yourself a perfectly, simple and elegant meal. A kick of spice in the lentils and a final drizzle olive oil to serve bring this dish to a whole new level.
This recipe, loosely based off of one from Minimalist Baker, reminds me of shepherd’s pie almost, but reversed. The mashed potatoes are now on the bottom, and instead of mixed vegetables in the lentils, there are mushrooms — which can be either dried or fresh. I didn’t know that I would enjoy this dinner so much, and I will definitely be making it again! Maybe with more spices in the lentils, for a Mediterranean feel? Moroccan-inspired maybe? Crushed tomatoes in the lentils might be nice.
I quickly whipped up potato peel chips: I mixed left-over potato peels, tossed with olive oil, salt, pepper, paprika, and oregano, then baked them at 400F for 20 minutes. So good and crispy! I perfect snack for while you cook.
My secret for extremely garlicky mashed potatoes is of course, a lot of garlic. But the other tip is to add the fresh minced garlic last — so that the potatoes won’t cook them, and they will still have a fresh, powerful, pungent flavor. I can’t eat mashed potatoes with garlic. One you try it, you will never go back to garlic-less mashed potatoes.
Ingredients:
- 2 large potatoes, under 3 lbs
- 1 tbsp butter
- splash of cream, about 1/3 cup
- 1/3 cup cheese, shredded(I used pecorino)
- 5 cloves garlic, minced
- 1 dried chili pepper, chopped
- fresh or dried and rehydrated mushrooms, sliced
- reserved mushroom water or water
- 1 tbsp thyme
- 1/2 tbsp garlic powder
- salt and pepper, to taste
- 1 tsp lemon juice
- 2 tsp tomato paste
- dash of soy sauce
- 2/3 cup lentils, rinsed and drained
- 2 cups broth, preferably vegetable
- 1/4 cup mashed potatoes, reserved
Directions:
- For the mashed potatoes: peel and slice potatoes, reserve the peel to bake chips. Add to boiling water and boil until the potato falls apart when poked with a fork, about 20 minutes.
- Once potatoes are cooked, drain and transfer to a stand mixer with a whisk attachment. Whisk with butter, cream, and cheese, until smooth and fluffy.
- Add the garlic last, mix in right before serving.
- In a skillet, toast chili in some olive oil, until fragrant.
- Add mushrooms, thyme, garlic powder, salt, pepper, and mushroom water. Cook covered over medium heat for 10 minutes, adding extra water to keep the pan from burning too much.
- Deglaze the skillet with lemon juice and tomato paste, then add lentils and broth, soy sauce (for an umami boost!), bring to a boil then simmer for 20 minutes.
- Add reserved potatoes to the lentils to thicken, then bring back to a simmer for a few minutes.
- Serve lentil gravy over mashed potatoes. Garnish with pepper, crushed red pepper flakes, lemon juice, and a drizzle of olive oil. Enjoy!
