This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!
I KNOW it isn’t officially summer for a few more days, but it definitely feels like it is! Not only is the weather warm and delightful, but we’re in that “enjoy all the sunlight and time outside” mode that lets me know it’s summer. Woohoo! I started my new job a few weeks ago, and am loving the office (when I’m in it!) — I sit right next to an entire wall of glass, so I can “enjoy” the summer weather even if I’m inside working. Luckily, I’m enjoying the work (and enjoying learning a ton of new stuff!), so I’m not pining to be outside (I mean, I always want to be outside… but I’m doing that whenever I’m not at work!).
This recipe isn’t exactly a summer recipe, but I figured I’d get it on your plates just in case a cold front comes through. Or maybe you’re planning for fall already? HA! I know the type: Jan 1 hits and they CAN’T WAIT FOR BOOT SEASON! I joke, kind of.
This recipe is a vegetarian take on a classic dish: shepherds pie. I replaced the meat with lentils, and absolutely love the result! I did cook this in Pacific Foods Organic Beef Broth, but you could use one of their vegetarian broths (like mushroom broth) if you wanted to make it totally vegetarian. I threw in classic veggies, but this is definitely a recipe where you could use whatever you have on hand! Just be aware of cooking times with various vegetables — you don’t want anything to get too mushy!
Have a wonderful first week of summer — since it really is starting THIS WEEK!! YAY!Print
This vegetarian take on a classic dish uses lentils instead of meat, and is full of other tasty vegetables! Covered in a thick layer of creamy (cheesy!) mashed potatoes, this is a warm, comforting dinner.
- 3 pounds yukon gold potatoes, quartered
- 4 Tbsp unsalted butter
- 6 oz Pecorino Romano, grated
- 1/2 cup milk or cream
- salt & pepper
- 1.5 cup dry green (not French) lentils
- 4 cups Pacific Foods Organic Beef Broth (divided)
- 1 Tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, chopped
- 2 cups crimini mushrooms, quartered
- 1 Tbsp tomato paste
- 1 tsp fresh rosemary, minced
- 1 tsp fresh oregano, minced
- 2 cups frozen peas
- 1/4 cup flour
- 2 tsp red wine vinegar
- Fill a large stockpot 2/3 full with water, and bring to a simmer. Add the potatoes, and let cook until fork-tender.
- Drain, then add the butter, Pecorino Romano, milk or cream, and salt & pepper to taste. Mash until mostly smooth (I leave mine somewhat chunky, but that’s personal preference).
- While the potatoes are cooking, in a covered saucepan, combine the dry lentils with 3 cups of Pacific Foods Organic Beef Broth. Bring to a simmer and let cook until tender (20-25 minutes).
- In a large high-walled skillet head the olive oil over medium heat. Add the onion, and cook for one minute before adding the garlic, carrots, and mushrooms.
- Cook over medium heat, stirring occasionally, until the mushrooms are cooked through. Your carrots may still be slightly crunchy, but that’s ok!
- Add the tomato paste, rosemary, oregano, and frozen peas. Stir everything together, then sprinkle the flour over the top of the vegetables. Mix it in and cook for 2 minutes before adding the remaining 1 cup of beef broth, and red wine vinegar.
- Bring to a simmer, then mix in the cooked lentils and season everything generously with salt and pepper.
- If your pan is oven safe, remove it from the heat and leave everything in the pan. If you need to transfer to an oven-safe casserole dish, do that now.
- Spread the mashed potatoes in an even layer over the cooked vegetables, and bake at 375F for 30 minutes, or until the top of the potatoes are beginning to brown.
- Serve warm!