Hearty Vegan Shepherd's Pie
Ingredients: large onions, fresh thyme, fresh rosemary, garlic, olive oil · 90 min cook time · 450kcal · ~₩37,300
Ingredients
3개 large onions, 1줄기 fresh thyme, 1줄기 fresh rosemary, 8쪽 garlic, 30ml olive oil, 10g salt, 3큰술 tomato paste, 0.5컵 dry red wine, 4컵 vegetable broth, 1.5컵 green lentils, 2개 bay leaves, 5g paprika, 4개 potatoes, 1개 cauliflower, 0.25컵 tahini, 1큰술 balsamic vinegar, 1큰술 tamari or soy sauce, 2작은술 vegan worcestershire sauce, 5g pepper, 4큰술 vegan butter, 0.5컵 light coconut milk, 1큰술 nutritional yeast
Instructions
1. Dice three large onions, roughly chop fresh thyme and rosemary, and mince eight cloves of garlic.
2. Heat olive oil in a 12-inch oven-proof skillet over medium-high to medium heat. Add onions with a pinch of salt and cook until nicely browned, well beyond translucent, stirring infrequently.
3. Add minced garlic, rosemary, and thyme to the browned onions and cook for a few minutes. Sage can be substituted for thyme or rosemary.
4. Stir in three tablespoons of tomato paste and cook for a few minutes until it turns brick red and starts to caramelize.
5. Deglaze the pan with half a cup of dry red wine, scraping up any brown bits from the bottom. Cook until the wine has mostly evaporated and the mixture becomes jammy.
6. Pour in a little less than four cups of vegetable broth, add one and a half cups of green lentils, bay leaves, and paprika. Bring to a boil, then reduce heat to maintain a rapid simmer for about 30 minutes, stirring occasionally, until most liquid is absorbed and lentils are al dente.
7. While lentils cook, prepare the topping. Cut cauliflower into large florets and russet potatoes into eights so they cook at a similar rate. Cover with cold water, add salt, and a sprig of fresh rosemary. Boil until very fork tender, about 15 minutes, then drain well.
8. Finish the lentil filling by stirring in a fourth of a cup of tahini, one tablespoon of balsamic vinegar, one tablespoon of tamari or soy sauce, and two teaspoons of vegan worcestershire sauce. Season with salt and pepper.
9. Separate potatoes from cauliflower. For cauliflower, place in a fine mesh sieve and press down to squeeze out excess moisture. Mash the potatoes and cauliflower with four tablespoons of softened vegan butter, half a cup of light coconut milk (or other plant-based milk), one tablespoon of nutritional yeast, and salt and pepper to taste. Use an immersion blender for a smooth texture.
10. Spread the mashed potato and cauliflower topping over the lentil filling in the oven-proof skillet. If not using an oven-proof pan, transfer the lentil filling to a 3-quart or 3-liter oven-proof dish. Smooth the surface with an offset spatula.
11. Drizzle the top with extra virgin olive oil, scatter fresh thyme leaves, and finish with freshly cracked black pepper.
12. Bake in the oven at 375 degrees Fahrenheit (190°C) for 20 minutes, or until the lentils are bubbling. For a browned crust, place under the broiler for a few minutes.
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