Vegetarian Shepherd’s Pie
During the run-up to Purim, the media is loaded with recipes for hamantashen. (Of course!)
But, because historians have speculated that the heroine of this holiday, Queen Esther, was a vegetarian, meatless meals are also traditional.
A vegetarian version of classic Shepherd’s Pie is hearty and filling enough to convince even a hardcore meat eater. And it’s also a festive dish worthy of a celebratory meal.
Note to self: this dish also makes a splendid choice for Break-the-Fast after Yom Kippur.
Vegetarian Shepherd’s Pie*
6 medium all-purpose potatoes such as Yukon Gold
1/3 cup vegetable stock
4 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly ground black pepper to taste
1 cup lentils, preferably French green
1 medium onion, chopped
3 carrots, chopped
12-14 ounces mushrooms, chopped
2 large cloves garlic, finely chopped
1 medium zucchini, cut into bite sized pieces
2 cups vegetable stock
1 tablespoon fresh thyme leaves
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup frozen peas or cut up cooked green beans
paprika
Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Stir in the stock, 2 tablespoons of the olive oil, lemon juice and salt and pepper to taste.
Cook the lentils according to package directions. When the lentils are tender, drain them and set them aside.
Preheat oven to 400 degrees. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onion, carrots, mushrooms and garlic and cook for about 3-4 minutes or until the vegetables have softened slightly. Add the zucchini and cook for another 1-2 minutes. Add the cooked lentils, vegetable stock, thyme and soy sauce. Bring to a boil. Mix the cornstarch with enough water to make a smooth paste. Add to the vegetable mixture. Stir and cook for 2-4 minutes or until the pan liquid has thickened. Stir in the peas. Season to taste with salt and pepper. Remove from the heat.
Place the vegetables in a lightly oiled baking dish. Cover the top with the mashed potatoes. Garnish with a sprinkle of paprika (can be cooked ahead up to this point).
Bake for 20-25 minutes or until the pie is hot and bubbling around the edges and the crust has browned lightly (if you make this ahead and refrigerate the dish, it may take 25-30 minutes to reheat).
Makes 8 servings
*a version of this dish appeared in The Jewish Week Food&Wine.