Shepherd's Pie



In 4L braiser or dutch oven, saute the onion in olive oil on medium heat, about 5 minutes or until translucent. Add the mushrooms, zucchini, garlic, tarragon, thyme, salt and pepper and saute for another 5 minutes. Add the carrots, lentils and broth. Cover and bring to a boil. Once boiling, reduce heat to a low simmer and simmer for about 40-50 mintures or until lentils and carrots are tender. Stir occasionally and if needed, add a little more broth. The end result should be thickened with most of the broth absorbed. When carrots and lentils are tender, add the Worcestershire sauce, peas and corn. Turn off heat and let sit for 10 minutes, covered, for flavors to meld. Season with salt.

In the meantime, place potatoes in large pot filled with hot water making sure there is about 10cm of extra water for cauliflower. Bring potatoes to a boil. Once boiling, add the cauliflower and lower heat to a simmer for about 15 minutes or until everything is tender. Drain in a colander. Return to the pot and mash or blend until well combined. Add the olive oil, broth, and season with salt and pepper. 

Preheat broiler. Place ramikans on baking sheet. Scoop mixture into ramikans about 1/2 full. Add the cauliflower mash on top leaving a little room, about 1/3 from the top.  Place under broiler for 6-10 minutes or until potatoes start to brown a little.



For the filling:

  • 1 Tbsp olive oil
  • 1 onion, diced
  • 1 1/2 C mushrooms, chopped
  • 1 medium zucchini, diced 
  • 3 cloves garlic, minced
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 C carrots, chopped small
  • 3/4 C dried lentils 
  • 3 C vegetable broth
  • 1 tbsp veggie Worcestershire sauce
  • 1/4 C frozen peas
  • 1/2 C frozen corn

For the topping:

  • 5 medium yellow potatoes or 2 large baking potatoes, peeled and chopped in 3/4 inch chunks 
  • 1/2 head of cauliflower florets
  • 2 tsp olive oil
  • 1-2 tbsp vegetable broth
  • salt and pepper, to taste