Lentil Shepherds Pie

• tiempo total: 1 hour 20 minutes

Ingredientes

1 tablespoon extra-virgin olive oil

2 cups chopped fresh button mushrooms

2 cups chopped yellow onions

1 cup chopped carrots

1 tablespoon minced garlic

1 (15 ounce) can no-salt-added crushed tomatoes

4 cups low-sodium vegetable broth

1 ½ cups dried brown or green lentils, rinsed

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh rosemary

1 teaspoon salt, divided

1 teaspoon ground pepper, divided

2 pounds Yukon Gold potatoes, peeled and quartered

6 tablespoons vegan butter (such as Earth Balance)

2 tablespoons chopped fresh chives

Instrucciones

Preheat oven to 350 degrees F. Heat oil in a large, heavy pot over medium-high heat. Add mushrooms, onions, carrots and garlic; cook, stirring often, until the vegetables are slightly softened, about 5 minutes. Add tomatoes, broth, lentils, thyme, rosemary and 1/2 teaspoon each salt and pepper. Bring to a boil over medium-high heat; cover and reduce heat to medium-low. Cook, stirring occasionally, until the lentils are tender, about 35 minutes.

Meanwhile, place potatoes in another large pot; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce heat to medium-high and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes and return to the pot. Add vegan butter and the remaining 1/2 teaspoon salt; mash with a potato masher until smooth.

Transfer the lentil mixture to a 9-by-13-inch baking dish. Top with the mashed potatoes, spreading them over the lentil mixture in an even layer. Sprinkle with the remaining 1/2 teaspoon pepper. Bake until lightly browned and bubbly, about 20 minutes. Switch oven to broil (do not remove the casserole from the oven); broil until the top is golden, about 5 minutes. Sprinkle with chives.

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