Cat house:Recipes/Lentil Shepherd's Pie

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Rainbow Plant Life, your recipes make good food, but holy crap this is disorganized.


  • Olive oil (1 tbsp+)
  • Garlic (yes)
  • Thyme (1 tbsp+)
  • Rosemary
  • Tomato paste (3 tbsp)
  • Red or white wine
  • Lentils (2-3 c)
  • Vegetable broth (1 box/2 cans)
  • Paprika (1.5 tsp)
  • Tahini (1/4 c)
  • Tamari or soy sauce (1 tbsp)
  • Balsamic vinegar (1 tbsp)
  • Potatoes and/or cauliflower (~36oz total)
  • Butter (4 tbsp)
  • Milk (1/2 c)


Preheat oven to 375F.

Lentil filling

  1. In a wide pan, heat olive oil over medium to medium-high heat. Cook garlic, thyme, and rosemary for 2 minutes.
  2. Cook tomato paste until darkened (2-3 minutes)
  3. Deglaze with wine. Cook for 3-4 minutes.
  4. Add broth, lentils, bay leaf (optional), paprika. Simmer ~30 minutes.

Potato topping

  1. Boil potatoes and cauliflower (separately if you're using both) for ~15 minutes, until fork tender
  2. If you're using cauliflower, squeeze the hell out of it because it's got a lot of water and you do not want that
  3. Add butter, milk, salt, pepper to potatoes/cauliflower and mash.

Putting it together

  1. Add tahini, vinegar, tamari/soy sauce, Worcentershire sauce, and salt and pepper to lentil filling.
  2. Smoosh potatoes on top of lentils. Drizzle this with more olive oil, more thyme, and freshly ground pepper pepper pepper.
  3. Bake for 20 minutes, then brown under the broiler for a few minutes.
  4. (optional) Let it rest 20 minutes in the pan to solidify more.