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Shepherd’s Pie

 Shepherds Pie

As Fall is flirting dangerously, I thought it would be nice to share a heartier recipe. Although I love summer, and the light dishes that it brings, I also adore cooler weather, throwing on wooly jumpers, and curling up with bolstering meals. Sayeth the woman that lives in Los Angeles. Well, I did live in London for 12 years……

So here we are: Creamy mashed potato and sharp English cheddar, cozying up to organic veggies and lentils in a light, savory sauce. Sorry, no misty-eyed stories my sheepdog and I on a farm in the North of England. Just flannel shirts and wooly socks please (optional extras), good conversation, and a nice black and white film with a cup of tea after dinner. Oh yeah.

Shepherd’s Pie

Mashed Potato
2 lbs russet potatoes (King Edward are very nice too)
1/4 cup good olive oil
1/2 stick unsalted butter
3/4 cup organic milk, unsweetened almond, or soy milk
sea salt and fresh ground black pepper to taste

2 1/2  cups cooked brown or green lentils
1/4 fresh corn (frozen organic corn is just fine)
1/4 cup fresh green peas (again frozen organic veg is cool in the gang)
medium onion chopped
2 cloves garlic, minced
3 tablespoons olive oil
teaspoon nutmeg
teaspoon cumin
tablespoon worcester sauce
tablespoon shoyu (naturally brewed soy sauce)
sea salt and freshly ground black pepper to taste

sharp English cheddar, grated (optional)

1. For the mash, peel, and boil the potatoes, until tender, about 20-30 minutes depending on their size.
2. Drain the pot, adding the rest of the ingredients, and mash until desired texture. Cover the pot to keep warm.
3. Preheat the oven to 350 degrees. Now make the filing: In a large pan on medium heat, saute the onions, then garlic, until tender. Stir in the nutmeg, cumin, and cook for a minute, then add the carrots and cook for 2 minutes. Stir in the corn and peas, worcester sauce, and shoyu until combined. Lower the heat and cook, covered for another 3 minutes.
4. Using a large oval baking dish, pour in the lentils and vegetable mixture. Next, spoon on the mashed potato, and finally sprinkle on the cheddar cheese onto the pie.
5. Bake, uncovered for 30 minutes. If you’d like the cheese to be more browned, place under a grill for 2-3 minutes.

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