From the kitchen
Lentil Shepherd's Pie Mash
Fluffy mashed potatoes creamed with hemp milk, topping a rich lentil and vegetable base for a hearty plant-based shepherd's pie.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 2 lbs Russet Potatoes, peeled and quartered
- 1/2 cup Unsweetened Hemp Milk, warmed
- 3 tbsp Butter
- 1 cup Green or Brown Lentils, cooked
- 1 Onion, chopped
- 2 Carrots, diced
- 1 cup Vegetable Broth
- 1 tbsp Tomato Paste
- 1 tsp Fresh Thyme
- Salt and Pepper, to taste
Method
- Boil the potatoes in salted water until fork-tender, about 15 to 18 minutes. Drain well.
- Mash the potatoes with the warmed hemp milk and butter until smooth and creamy. Season with salt and pepper.
- Meanwhile, sauté the onion and carrots until softened, about 6 minutes. Add the cooked lentils, vegetable broth, tomato paste, and thyme, and simmer 10 minutes.
- Preheat the broiler. Spread the lentil mixture in a baking dish and top evenly with the mashed potatoes.
- Broil 3 to 5 minutes until the top is lightly golden. Serve warm.
Kitchen note
Warming the hemp milk before it meets the potatoes keeps the mash from cooling and turning gluey — the same rule that applies to dairy mashed potatoes holds true here.
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