Vegetarian Cream of Mushroom Shepherd's Pie Recipe
Yield: 8 servings
Active Time: 45 minutes
Total Time: 1 hour
4 large russet potatoes, peeled and cut into 1 1/2-inch pieces
3 tablespoons plus 1 tablespoon ghee
3/4 cup coconut milk
Pinch of coarse salt
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
2 medium carrots, peeled and chopped
1/2 teaspoon dried thyme
1 (12-ounce) box Pacific Foods Organic Cream of Mushroom Condensed Soup
1 (15-ounce) can organic black lentils, rinsed
3/4 cup frozen peas
Place potatoes in a large pot, and cover with cold water. Bring to a boil and then simmer for about 20 minutes, or until tender. Strain and rinse the potatoes. Leave in the strainer until dry. Pass the potatoes through a ricer or food mill into a large bowl. Using a rubber spatula, gently stir in 3 tablespoons ghee and coconut milk. Season with salt.
To make the filling, heat 1 tablespoon ghee in a heavy-bottom pot or Dutch oven over medium-high heat. Add onion and cook until soft and golden, roughly 8 to 10 minutes, stirring occasionally. Add garlic, carrots, thyme, and cook until carrots are tender (but not soft), about 4 minutes. Add condensed soup and lentils, stirring to combine. Cook about 10 minutes, or until heated through and thickened.
If not using an ovenproof pot or Dutch oven, spoon the vegetable mixture into a baking dish and top evenly with the frozen peas. Spread mashed potatoes over the peas so that they reach the edges of the pot, creating a seal. Bake about 20 minutes, or until the potatoes are browned and crisp on top (for extra-crisp potatoes, broil for the last 5 minutes). Let cool slightly before serving.