Happy St. Patrick’s Day!
I’m currently celebrating all the way from Salt Lake City, Utah where my spring break consists of blissfully skiing, book reading, and lots of coffee drinking on the mountain. While I spent the former half of this day relaxing, I whipped up some Vegan Shepherd’s Pie to fuel up the Irish way before hitting the slopes this afternoon. Which turned into a blizzard.
Giving up meat for lent has, in fact, been pretty interesting. It’s really called for some creative, out-of-the-box cooking strategies and recipe modifications. All in all, it’s been a positive experience thus far and the barbecue dreams haven’t been too overwhelming.
This recipe in particular replaces meat with savory cooked lentils and tomato soup. It’s actually quite similar to the meatballs and mashed potatoes recipe posted a while back, minus the meat of course. I can’t wait to return to Ireland have have this dish once again when meat makes a grand entrance back into my diet. However, for the time being, this version makes for a soothingly delicious meal perfect for snowy afternoons and St. Paddy’s Days.
Vegan Shepherd’s Pie with Lentils and Smashed Potatoes
Yields: 2-4 Servings
1-2 medium red skinned potatoes
3/4 cup cooked lentils
2/3 cup Imagine tomato soup
2-3 tablespoons spinach, minced
2-3 tablespoons carrots, thinly chopped
1-2 teaspoons non dairy milk
dash of salt, pepper, thyme, and rosemary
1. Chop potatoes into quarters. Season with salt, pepper, thyme, and rosemary.
2. Roast potatoes in the oven at 425 for 20-30 minutes or until fork tender. Set aside.
3. Meanwhile, combine lentils, tomato soup, chopped carrots and spinach in a small glass baking dish.
4. Peel cooked potatoes and smash with a fork. Add milk as needed until fluffy.
5. Top the lentil mixture with smashed potatoes. Bake at 350 for 10-15 minutes until hot. Broil for about 1 minute to brown potatoes and serve.