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Lentil Shepherd’s Pie With Truffle Yam Topping [Vegan, Gluten-Free]

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This high-protein Shepherd's pie is comfort food at its finest! A delicious and hearty pie with a gourmet, truffle infused whipped yam topping.

Lentil Shepherd's Pie With Truffle Yam Topping [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Ingredients

To Make the Filling:

  • 1 cup brown French lentils, cooked in 4 cups boiling water, reduce heat, until done, but not mushy (20 min), drain.
  • 1 parsnip, peeled, medium dice
  • 2 carrots, peeled, medium dice
  • 1 rutabaga, peeled, medium dice
  • 1 small butternut squash, peeled, medium dice
  • 10 cippollini onions, peeled and cut in half, if you can’t find these frozen pearl onions are ok
  • 1/2 of a head of cauliflower cut into florets
  • 5 cloves garlic peeled
  • 8-ounces fresh mushrooms, your choice
  • 1 tablespoons liquid aminos
  • 3 tablespoons olive oil
  • A handful chopped herbs of your choice
  • Salt and pepper to taste

To Make the Sauce: 

  • 1 medium onion, small dice
  • 1 15-ounce can crushed tomatoes
  • A palmful of dried porcini mushrooms, tea’d up with about 1/4 cup hot water
  • 1 1/2 cup dry white wine
  • 2 cups veggie stock
  • 2 tablespoon white miso or soy sauce
  • Salt and pepper to taste

To Make the Topping: 

  • 2 large yams
  • 2 tablespoons dairy-free butter
  • 1/4 cup almond milk
  • Salt and pepper to taste
  • Drizzle of white truffle oil

Preparation

  1. In a pre-heated 450°F oven, bake yams on a sheet pan, skin on for about 45 minutes or until easily pierced with a fork.  Cool long enough that you can handle them, peel off skin, put the insides in a stand mixer with “butter” and milk, whip till light and fluffy, turn down speed add truffle oil.  Season with salt and pepper and set aside.
  2. In a large bowl combine all the veggies for the filling except mushrooms.  Sprinkle with salt and pepper and olive oil, spread evenly onto two sheet pans and roast in the oven at the same temperature as the yams cooked for about 25 minutes.
  3. In a medium saucepan, pour in a bit of olive oil and add onions for sauce, cook down over medium heat for 15 minutes or so.  Add tomatoes, cook 10 more minutes, deglaze with wine, reduce by half, add stock, cook 20 minutes and then blend together, with a blender or an immersion blender is what I used, doing this sort of naturally thickens your sauce without having to add any additional thickeners.
  4. In a 3-quart casserole dish place cooked lentils, top with roasted veggies, sprinkle with fresh herbs, and spoon over the sauce, paying close attention to every nook and cranny.
  5. Top with yams and bake 30 minutes or so on the same temp till bubbly and browned.  Let sit at least 15 minutes before feasting!

 

AUTHOR & RECIPE DETAILS


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From Ogden, UT, to Portland, OR, I love cooking, recipe development, sourcing ingredients, teaching others to cook and making delicious food for everyone on the dietary spectrum. Eat, drink, and be local!


 

 

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