Note: I was sent a review copy of A Return to Ireland by Judith McLoughlin in order to make this Vegetarian Shepherds Pie. Opinions are mine alone.
You may have noticed I have quite a few Irish (and Irish-American) recipes on this blog. I truly love traditional Irish cooking; it is pure comfort food to me.
But Irish food has come a long way from just traditional meat and potatoes, and Judith McLoughlin’s A Return to Ireland (paid link) showcases some beautiful modern interpretations of classic Irish cooking.
As a Shepherd’s Pie fanatic, I was intrigued by a recipe within the cookbook for a meatless version that substitutes a mixture of lentils and mushroom for the traditional ground beef or lamb, and then enhances the traditional mashed potato topping with a mixture of other mashed root vegetables.
The result is a wonderfully hearty and delicious Vegetarian Shepherds Pie!
Ingredients (serves 6):
- Vegetable Base
- 6 tablespoons butter (substitute olive oil to make vegan / dairy free)
- 1 (8 oz) container sliced mushrooms
- 2 medium onions, chopped
- 1 leek, chopped
- 4 garlic cloves, minced
- 3 ribs celery, finely chopped
- 1/4 cup tomato paste
- 2 teaspoons sugar
- 2 tablespoons soy sauce (or coconut aminos to make gluten free)
- 2 1/2 cups green lentils
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups vegetable broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Mashed Topping
- 2/3 lbs celery root, peeled and chopped
- 2/3 lbs parsnips, peeled and chopped
- 2/3 lbs carrots, peeled and chopped
- 1 teaspoon salt
- 1/2 cup plain Greek yogurt
- 4 tablespoons butter (or olive oil to make vegan / dairy free)
- 1 tablespoons fresh parsley, chopped