LITTLE MISS TASTY

SHEPHERD'S PIE

Protein Base

  • 1/3 C French Green Lentils
  • 1/3 C Yellow Split Peas
  • 1/3 C Farro*
  • 3 C Veg Stock*
  • 1-2 T Olive Oil
  • 1 Med Onion, Diced
  • 3-4 C Mushrooms*
  • 3 Cloves Garlic, Minced
  • 3-4 C Spinach, Chopped
  • 1/3-1/2 C Almond Meal
  • Optional: 2 Pie Shells*

Top Layers

  • 4-5 Med Potatoes
  • Butter*
  • Milk
  • Salt
  • Pepper
  • 1/3 C Sundried Tomatoes
    • (Optional)
  • 1 C Shredded Cheese*
*Farro is an ancient grain with a slightly nutty flavour and somewhat chewy texture. It contains gluten but has the lowest amount of all grains that contain gluten. I always use portabello mushrooms because they are more nutritious--they are one of the few vegetarian options for Vitamin D--and I chop them fairly coarsely. Click on veg stock to learn how to make your own or just use store bought or water and stock cube(s). I like to serve mine in a pie shell. I just use store bought ones (watch out for lard in the ingredients) and follow the package instructions but obviously you can make your own pastry from scratch if you have the knack. If using pie shells, cook in advance and let cool a bit before assembling. They usually come in packages of two and this recipe should be good for at least two pies. This recipe can easily be made vegan by omitting the pie shell and using a vegan cheese and butter.

Directions

  1. I think you probably know how to make mashed potatoes, but if not: wash potatoes, peel them (if desired) and prick with a fork in several places. Cover them with water in a med-sized pot and boil until soft. Prick them with a fork again, if they are soft enough to mash then they're done. Drain water and mash with milk, butter, salt and pepper to taste. If you want to make this recipe vegan, you can easily substitute with plant based milk and butter and (later) top with your vegan cheese of choice.
  2. Once the potatoes are cooking, place lentils, split peas, farro and veg stock in small pot. Simmer over med-low heat, covered, for 10-20 min or until split peas are tender, stirring occasionally. Remove from heat and add almond meal to absorb excess liquid. Stir well to combine.
  1. Heat oil over med heat in large frying pan or wok. Add onion and fry till softened. Add mushrooms and sautee until they release most of their liquid. Add garlic and sautee for 2 min. Add farro-lentil-split pea mixture, mix well and cook for 2 more min. Remove from heat and stir in spinach--it should wilt.
  2. If using sundried tomatoes, sprinkle them over the cooked pie shells or in a large, greased baking pan. Spread protein base over top then a thick layer of mashed potatoes. Top with shredded cheese and bake at 375 until warmed through.
    I like to serve with a side of frozen mixed veggies seasoned with butter, salt and pepper.
Copyright Sheila Cook, Feb. 2021.