Vegan Shepherd's Pie

Vegan Shepherd's Pie

I was under the impression that Snapchat was only useful for sharing toilet THrone selfies

...until today when I used it to document the assembly of a 
Lentil, Parsnip & Sweet Potato Shepherd's Pie.

This vegan recipe comes from my favorite food blog, Food52, which I was introduced to in college by baking goddess and honorary 1950's housewife, Emily Alben.

The process of this recipe is identical to that of a carnivorous shepherd's pie, preparing the stuff that goes inside separately from the stuff that goes on top, and then bringing it all together to bake in a casserole dish.

(...By the way, isn't a pie stuffed with meat a shady move on the shepherd's part? Like, if I were a sheep and found out that this was my keeper's pie, I would be first, PISSED, and then kind of terrified.)

Anyway, you begin by peeling and chopping your potatoes and parsnips to be boiled and softened, the base for your pie's creamy crust.  Meanwhile, cook the lentils in a separate small pot. 

I decided to swap in sweet potatoes for the recipes' suggested russet because I had a gut feeling that their sweetness would happily counter-balance the savory lentil and mushroom filling.

(Spoiler Alert: It did.)

Once your parsnips and potatoes are tenderly forkable, drain them, return them to the pot, and mash them together with your non-dairy milk of choice, olive oil, and salt & pepper.

Then it is time for the vegetable fiesta of the century.

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Sauté your battutoa cooking term for the flavor base of most soups, stews, and sauces that combine carrots, onions, celery, and in this case, garlic until translucent.

Add sliced mushrooms, allowing them to cook a few minutes before adding lentils, rosemary, thyme, and vegetable broth.

I ended up using closer to a cup and a half of vegetable broth, however, the chef's notes were on point as a tad bit of excess moisture led to a sloppier texture in the final product. 

Once the veggies are well combined and seasoned to taste, layer the mixture in the bottom of a casserole dish and spread the parsnip-potato mixture on top.

The recipe claimed for the pie to bake in 20 minutes at 350 degrees, however, #TIFU du jour

I used my mom's super deep casserole dish, tacking on an extra half hour in the oven until the top finally turned golden brown. 

My little sheep enjoyed their pie with roasted spaghetti squash and a simple side salad.

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catch the full Snapstory on Tumblr & add me on Snapchat: TheOliveEye (naturally) to tune in for future food fun!


I'm not overreacting, right?

Calling a meat-stuffed dish 'Shepherd's Pie' is like sarah mclachlan using her residuals from that aspca commercial song to open a dog fighting arena. 


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