This St. Patrick’s Day we are forgoing the traditional corned beef and cabbage dinner and upgrading a classic Irish staple instead. Since there is nothing better than digging into a bowl of warm stew topped with melt-in-your-mouth mashed potatoes, we decided to give the usual shepherd’s pie a Green Chef twist.
We swapped the protein for lentils which provides the same simmered-all-day long flavor in only about 40 minutes. It’s all topped with Yukon gold mashed potatoes that are baked to a golden brown. We promise, one bite of this dish will have you wanting to celebrate St. Paddy’s day all year long.
- 2 large Yukon Gold potatoes
- ¼ cup yellow onions
- ¼ cup carrots
- 2 cloves garlic
- 1 can green lentils
- 1 cube mushroom bouillon
- ½ cup peas
- 2 tsp parsley
- 2 tsp thyme
- 2 tsp chives
- ½ cup almond milk
- 1 tsp cornstarch
PREP & COOK POTATOES
- Preheat oven to 450 degrees.
- Peel Yukon Gold potatoes, if desired. Cut into bite-size pieces. Place in a medium pot. Cover with about 2 inches cold water. Bring to a boil. Cook 12-15 minutes, or until fork tender. Reserve ¼ cup cooking water. Strain potatoes, then return to pot. (See Step 5 to continue.)
PREP BROTH, LENTILS & HERBS
- Place cornstarch in a medium bowl. Add 1 cup warm water. Crumble mushroom bouillon into water. Whisk with a fork to dissolve.
- Open, strain, and rinse green lentils.
- De-stem thyme; finely chop leaves.
- De-stem parsley; roughly chop leaves.
- Mince chives.
- Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add yellow onions, carrots, and garlic to hot pan; stir. Season with salt and pepper. Cook 3-4 minutes, or until veggies soften, stirring occasionally.
MAKE LENTIL FILLING
- Pour broth into pan with aromatics. Wash bowl. Add lentils and peas. Stir to combine. Reduce heat to medium. Simmer 7-10 minutes, or until veggies are tender and sauce thickens, stirring occasionally.
- Remove from heat. Add most of the thyme and parsley. Salt and pepper to taste. Stir to combine. (See Step 6 to finish.)
- Add almond milk to pot with potatoes. Mash with a potato masher until smooth. Add about 1 tablespoon of the reserved cooking water. Salt and pepper to taste. Stir to combine.
- Chef’s Tips: If needed, add more cooking water to reach preferred consistency.
BUILD & BAKE PIE
- Transfer lentil filling to a small baking dish. Smooth top with the back of cooking spoon.
- Spread mashed potatoes in an even layer over top. Bake 10-15 minutes, or until mashed potatoes are firm and lightly browned.
PLATE YOUR DISH
- Divide lentil shepherd’s pie between plates. Sprinkle chives and remaining parsley over top. Enjoy!