Vegetarian Shepherd’s Pie from Vicki Delany

I’m not a vegetarian but I do occasionally enjoy finding a good non-meat recipe.  This shepherd’s pie was delicious, but for me there wasn’t much point in using the soy protein rather than ground beef or lamb.  Vegetarians should find it a handy meal to have in their repertoire.

I loved the mashed potatoes made with both Yukon Gold potatoes and sweet potatoes, so I will definitely do that again.

Vegetarian Shepherd’s Pie

INGREDIENTS

 2 tablespoons vegetable oil , divided

 1 onion , finely chopped

 3 cloves garlic , minced

 1 tbsp dried thyme or rosemary

 1/2 teaspoon salt , divided

 1/2 teaspoon pepper

 1/3 cup tomato paste

 1 340 g pkg precooked soy protein

 1/3 cup dried green or brown lentils, rinsed

 1 cup frozen corn

 1 large sweet potato, peeled and cubed

 2 yellow-fleshed potatoes , peeled and cubed

DIRECTIONS

In large ovenproof skillet, heat 1 tbsp of the oil over medium heat; cook onion, garlic, thyme, 1/4 tsp of the salt and pepper, stirring occasionally, until onion is softened, 6 minutes. Stir in tomato paste; cook for 30 seconds. 

Stir in soy protein and lentils; cook, breaking up with spoon, for 2 minutes. Stir in 3 cups water; bring to boil. Reduce heat to medium; cook until lentils are tender and mixture is thickened, about 25 minutes. Stir in corn. 

Meanwhile, in saucepan, cover sweet potatoes and yellow-fleshed potatoes with cold water; bring to boil. Cover and cook until potatoes are fork-tender, 12 to 15 minutes. Drain. Using potato masher, mash with remaining 1 tbsp oil and 1/4 tsp salt. 

Position rack in top third of oven. Top lentil mixture with potato mixture. Broil until top is lightly golden and edge is crispy, 4 to 5 minutes. 

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