Shepherd’s Pie

I have this romantic fantasy that there will be recipes that my kids ask for when they come back from college, years down the line. If that list exists, this is on it. Born of necessity to work with what I had, but now firmly planted in the rotation, this recipe just crushes the 'comfort food' category. 

Despite volumes of food in the house most of the time, I still am often missing things (even more likely since I’m writing in the COVID-19 times), or I have some but not enough of an item ... and cooking for a SINGLE MEAL”S WORTH at a time makes me want to cry!

The plus side of this fact is that all kinds of atypical things were added and the amount of nutrients in this meal is off the charts AND its totally flexible! Don't do dairy or meat? No problem. It can work without either.

PS. If you can buy pre-chopped mirepoix and even cauliflower, DO IT. Its a time saving without any flavor compromise.

I used lamb and lentils for the base in this recipe, and cauliflower and (russet) potato for the main components of the topping.

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[print recipe]

Ingredients

For the filling:

2lb ground meat (lamb/beef/turkey or see extra lentils)

1C lentils (beluga are my favorite for this) (or 2.5C if not using meat)

2 slices bacon, diced and/or 4 anchovies

6-8 garlic cloves, minced

~5 cups chopped carrot, celery, onion OR use large bag frozen carrots/corn/peas, etc with some onion added. 

1lb diced butternut squash and/or diced mushrooms/zucchini   

1/2C salsa (salsa verde recommended)

2T dijon mustard or mustard powder

For the topping:

2 russet potatoes + 1lb cauliflower florets OR 2lbs cauliflower

1 tsp umami mushroom powder (optional)

1 tbsp ghee

1/4-1/2C unflavored unsweetened dairy/non-dairy milk

1 tsp salt and fresh ground pepper

1/2C grated cheese (manchego, cheddar, mozzarella, etc)

Use a fork to make the classic pattern on top. This is before any cheese is added.

Instructions

Make the filling:

1. Brown meat in a large pan. 

2. Remove the cooked meat to a bowl and leave a tablespoon of oil in the pan.

3. In a separate pan cook lentils per package instructions, in stock recommended for max. flavor.

4. In the meat pan, saute 2 slices of bacon, diced, and/or 4 anchovies in 2 tsp EVOO

5. Add garlic and mirepoix and cook for 5 mins.

6. Add squash/veg and cook for another 5 mins.

7. Stir in salsa and mustard. TASTE and season. Divide between 2 9x9 casserole dishes.

Make the topping:

1. Boil potatoes until they slip off when a knife is stuck in them.

2. Steam cauliflower until really soft.

3. Mash it all together with remaining topping ingredients.

4. Spread mash on top of meat mixture. Sprinkle with grated cheese if that floats your boat. 

5. Refrigerate for a few days or freeze at this point, or bake at 350F for 30 minutes or until bubbly and melty.