Words Joan Saunders
Photos Kathryn Brimacombe Photography
I do love to create a meal that focuses on a theme, and in March I can happily seize upon the opportunity to put together a delicious St. Patrick’s day feast.
There are always the perennial classics that I could go for, like a hearty Irish stew or Dublin coddle, but this year I thought I’d add another recipe to the repertoire while sticking to my resolution of eating more vegetarian meals. And this veggie shepherd’s pie is so hearty, so full of flavour and so satisfying that it’s perfect for St. Patrick’s Day. Add some Irish soda bread and you’re good to go.
This dish incorporates all of the hallmarks of a more traditional shepherd’s pie. It has a lovely, rich, cheese-laced potato topping, along with a dense, satisfying filling. The difference is that instead of meat you’re using lentils, mushrooms and vegetables to create this winning combination that, somewhat unexpectedly, comes together so beautifully.
What’s also fabulous about the recipe is that you can use whatever type of mushrooms you prefer, as they do have decidedly different flavours. Try chopping up a hearty portobello instead of shiitake or button mushrooms, and you’ll find that the mixture changes. And while it may not be the prettiest meal you’ll ever make, I can assure you that it’s a decidedly tasty one.
French green lentils, also known as puy lentils, are wonderful as part of the base for this pie. What’s interesting about these lentils is that they keep their shape and texture after being cooked so they make a flavourful foundation for the rest of the ingredients. And, in the end, you’ll be rewarded with a gorgeous, savoury vegetarian dish that works for St. Patrick’s day, or any day, really. Sláinte.
Veggie Shepherd’s Pie
Topping ingredients:
2 tsps kosher salt,
plus more as needed
4-5 large potatoes, peeled and chopped into large chunks (about 3 lbs)
4 tbsp butter
¼ cup milk
1/3 cup sour cream
½ cup grated Parmesan cheese (which is not vegetarian, so it’s optional)
pepper
Filling ingredients:
¾ cup French green lentils
3 sprigs thyme
3 ½ cups vegetable broth
1 tsp kosher salt
4 tbsp butter
8 ounces (about 2 ¾ to 3 cups) sliced mixed mushrooms of your choice (button, cremini, shiitake, portobello)
1 large leek, washed carefully and thinly sliced (about 1 ½ cups)
3 carrots, peeled, chopped small
2 garlic cloves, diced small or grated
pepper
2 tbsp tomato paste
2 tbsp flour
1 cup thawed peas
2 tsp lemon juice
In a large pot, put in potatoes, add water to cover, add 2 tsp salt. Bring to boil over high heat. Boil 15-20 minutes, until soft. Check by inserting a knife into a chunk of potato; it should go in easily.
While potatoes are boiling, prepare filling: in large skillet with high sides, bring lentils, thyme and 2 cups broth to simmer with 1 tsp salt. Reduce heat; continue to cook lentils, partly covered with lid, until tender and most of the liquid has been absorbed, about 20-25 minutes.
Once cooked, move lentils to a bowl.
Finish topping: in small pot or in microwave, heat 4 tbsp butter and milk together until butter melts. Drain potatoes well; return them to pot. Mash potatoes until fairly smooth. Mix in butter/milk mixture and sour cream. Blend. Stir in half of the parmesan (if using). Season with a bit of salt and pepper. Cover, set aside.
Finish filling: preheat oven to 375°. Melt 4 tbsp butter in the skillet over medium heat. Add mushrooms and cook, stirring often, until they are a deep golden brown, about 9-10 minutes. Add leeks, carrots, garlic; continue to cook until tender, another 10 minutes. Season to taste with a bit of salt and pepper. Add tomato paste and stir, cooking until mixture is well combined, about 2 minutes. Sprinkle flour over mixture, stir and cook for another minute. Remove thyme stems from lentils. Add remaining 1 ½ cups broth, cooked lentils, peas to veggie mixture; cook until thickened. Stir in lemon juice.
Transfer lentil mixture to casserole dish; top mixture with dollops of mashed potatoes; spread potatoes out over top. Sprinkle with remaining parmesan (if using). Transfer to preheated oven. If you’re worried about drips if the pan is full, set a foil-lined baking sheet under pan to catch drips.
Bake casserole until potatoes have begun to brown and edges are hot and bubbling, about 35-40 minutes. Garnish with chopped parsley if desired. Let stand at room temperature for 5-10 minutes before serving.
