Shepherd's Pie

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Flippping through the How Not To Die Cookbook that Susie gave me, I came across a Shepherd's pie that looked good! I asked Larry what he thought; he said "I always like pie." The following is a mashup between the one in the book and this minimalist baker recipe, plus some ideas from our favorite pot pie. It was very good!  

Ingredients

2 T canola oil
1/2 hot pepper, diced, or 1/2 tsp pepper flakes
1 onion, chopped

6+ oz mushrooms, sliced

10 oz frozen mixed veggies, OR
1 carrot, sliced
1 zucchini, chopped
1/2+ C frozen peas
1/2+ C frozen corn

2 C cooked lentils

Slurry:
1 T arrowroot
2 T flour
3 C veggie broth

Seasoning:
1 tsp dried thyme
1 tsp black pepper
1 tsp salt
1 tsp sage
 2 T nutritional yeast (optional)

Topping: Cauliflower mashed potatoes

Instructions

Saute onion and pepper in oil about 5 minutes. Add veggies and cook, stirring frequently, a few more more minutes. Mix flour, arrowroot, and broth into a slurry. Add slurry, lentils, and seasoning to the pan. Bring to a boil and then simmer about 15 minutes.

Pour into large pie pan and top with mashed potatoes/cauliflower.  Bake for about 20 min at 375!

Out of the oven:



Served with beet salad with spicy pecans and oil & vinegar dressing:



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