Vegan Upside Down Shepherd’s Pie
 
 
Vegan and Gluten Free
Author:
Recipe type: Entree
Ingredients
  • 4 Large Sweet Potatoes, peeled & cut into 6 pieces
  • 4 Large Russet Potatoes, peeled & cut into 6 pieces
  • ½ tablespoon each chopped fresh oregano, rosemary & thyme
  • 4 tablespoons extra virgin olive oil
  • 1-¼ cup green or red lentils
  • 2 bay leaves
  • 1-teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground fennel
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon chili powder
  • 1 cup chopped onions
  • 1 ¼ cup sliced shiitake mushrooms
  • 1 red pepper, chopped small
  • 1 cup chopped kale
  • 1 ¼ cup bread crumbs. We use Mary’s Gone Crackers: Just The Crumbs. They are gluten-free and have a great texture.
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Make the mashed potatoes: Place all the potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a fork. Strain the potatoes, but save 1 cup of the potato water. Put the potatoes and 1 cup of the reserved water back into the pot with the fresh herbs and 2 tablespoons of the olive oil and mash. Season with salt & pepper to taste. Set aside
  3. Cook the lentils: place lentil in a pot with enough water to cover. Add bay leaves and bring to a boil. Reduce to a simmer, add spices and partially cover. Add more water if needed during cooking. Cook until soft.
  4. In a sauté pan, heat 1 tablespoon of olive oil until hot. Add the onion and sauté until translucent. Add the mushrooms and peppers and cook until the mushrooms release their liquid. Add the chopped kale and sauté until just wilted. Add in the cooked lentil, add salt and pepper and mix well. Remove from heat.
  5. Assemble: In a baking dish (we use a 9 x 13 inch dish) add the remaining 1 tablespoon of olive oil and 1 cup of the bread crumbs. Mix together then spread on the bottom of the dish. Next layer ¾ ‘s of the masked potatoes and spread evenly over the breadcrumbs. Next spoon the lentil vegetable mixture over the mashed potatoes and lightly press down to make even. Then with a scoop or spoon, scoop on the remaining potatoes, making about 12 balls. Cover the top with the remaining breadcrumbs. Cover with aluminum foil and bake for approximately 45 minutes. Remove foil and bake 15 minutes more or until browned on top.
  6. Yields 8 servings. Serve with some steamed broccoli or a big salad.
Recipe by Tout va bien! (tm) at https://christymajors.com/pub-style-st-patricks-day-entertaining-from-fancy-girl-table/