Shepherd's pie is a classic that I love, but I wanted to put a vegetarian spin on the dish. Enter lentils and mushrooms. This meal is hearty and hits that comfort food spot, without using red meat. Love!
3 russet potatoes
1⁄2 pound carrots
1 yellow onion
4 ounces button mushrooms
3 ounces French green lentils
1/4 cup shredded fontina
salt, pepper, butter, garlic, flour, balsamic vinegar
Scrubs potatoes and cut into 1-inch pieces. Transfer to a large pot with 1 teaspoon salt and enough water to cover by an inch. Cover and bring to a boil over high heat. Once boiling, uncover and cook until easily pierced with a fork. Reserve 1⁄2 cup potato water; drain and return potatoes to pot. Cover to keep warm off heat.
Scrub carrots, then halve and thinly slice into half-moons.
Finely chop onion. Finely chop 2 teaspoons garlic.
Thinly slice mushrooms.
Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add chopped onions and garlic, sliced carrots , and a pinch each of salt and pepper ; cook until fragrant and slightly softened. Add mushrooms; cook until veggies are tender and browned in spots.
To the skillet with veggies, add 1 tablespoon flour, stirring to coat. Stir in 2 1⁄2 cups water, lentils, 3⁄4 teaspoon salt, and a few grinds of pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer until lentils are tender and sauce is thickened, 20–25 minutes. Remove skillet from heat, then stir in 1 1⁄2 teaspoons vinegar. Season to taste with salt and pepper.
Preheat broiler with a rack in the top position. Add 2 tablespoons butter to the potatoes; mash with a potato masher or fork. Stir in cheese and 1 tablespoon reserved potato water at a time to reach desired consistency. Spread mashed potatoes over lentil mixture.
Broil shepherd's pie until lightly browned in spots. Enjoy!