Shepherd's Pie

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Updated from the 2026 Blue Zone Cookbook. Originally from the How Not To Die Cookbook that Susie gave me, 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, and the Blue SAone cookbook 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

3 carrot, sliced
3 stalks celery, chopped
8+ oz mushrooms, sliced
Or other veggies, like zuccinni, or mixed frozen veggies

2-3 C cooked lentils
1/4 C red wine vinegar

Slurry:
1 T potato starch or cornstarch
1 tsp soy sauce
1 T miso
2 C veggie broth

Seasoning:
1 tsp dried thyme (or more fresh)
1 tsp dried oregano (or more fresh)
1 bay leaf
1/2 tsp black pepper
1 tsp salt

Topping: Mashed potatoes, or Cauliflower mashed potatoes
Fresh parsley & chives, chopped

Instructions

Mix flour, arrowroot, and broth into a slurry, and set aside.

Saute onion and pepper in oil about 5 minutes. Add veggies and cook, stirring frequently, a few more more minutes. Deglaze the pan with the vinegar, stirring to scrape up any bits stuck to the pan. . 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! Top with fresh herbs.

Out of the oven:





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