Lentil Shepherd’s Pie
Shepherd’s pie, also known as cottage pie, dates back to 18th–century Britain, when it was commonly served with mutton or beef. Before refrigeration, it was common for wealthy households to cook a Sunday roast, then fold the leftover meat into various dishes like shepherd’s pie that would last throughout the week. Our meatless version swaps in lentils, which offer a similarly hearty, deep flavor.
Yield: All recipes serve 2 people
Chef Notes: Any kind of lentil will do here. Just be sure to pick them over thoroughly, as it’s quite common for grit and even small pebbles to make their way into packaged dried lentils, thanks to the rocky, sandy soil they’re commonly grown in.
Components
Onion-lentil filling
Potato-parsnip mash
Minced chives (for garnish)
Mise
Sauté onions: Heat oil in large pot over medium heat. Add sliced onions and sauté, stirring often, until they are just starting to soften. Lower heat slightly and continue cooking onions, stirring occasionally, until they are soft and light golden brown, about 15–20 minutes. Add a splash of water if onions start to stick to pan. Add salt and pepper to taste.
Make onion-lentil filling: Increase heat to medium. Add thyme, bay leaf, and garlic to pot and stir until fragrant, about 30 seconds. Add tomato paste and cooking, stirring, until mixture is brick-red and fragrant, about 1 minute more. Add the lentils to the pot, stirring once to coat, then add sherry vinegar and soy sauce, scraping up any browned bits from the bottom of the pot. Add stock and a large pinch of salt and bring to a boil, then reduce to a simmer and cook lentils until tender, about 25-30 minutes. There should be just enough liquid to surround the onions and lentils — if the mixture is too dry, add a little more stock. Remove thyme sprigs and bay leaf from pot and set aside to cool. Taste and adjust seasonings, then transfer to a large (12-in) oven-safe skillet or 8x8 baking dish.
Make potato-parsnip mash: Place potatoes and parsnips in a large soup pot and add water to cover. Bring water to a boil, reduce slightly to a lively simmer, and cook until fork-tender, about 15 minutes. Drain the vegetables and return them to the pot. Add butter, milk, and lots of salt and pepper. Using a hand masher, mash until smooth and creamy. Set aside.
Bake shepherd’s pie: Preheat the oven to 375°F. Smooth filling with an off-set spatula, then dollop with mash. Carefully spread mash over entire surface of filling. Bake for 30 minutes, until filling is bubbling and mash is golden-brown.
Finish
Remove from the oven and let sit for 5 minutes before serving in shallow bowls. Garnish with chives.