- Hi, friends, it's Sam, and today,
I'm gonna show you how to make
seriously the best lentil shepherd's pie, ever!
Yes, I love it.
You see, I think that there are a lot
of lentil shepherd's pie recipes
on the Internet, in cookbooks.
They're everywhere, but how can
you know which one is the best?
I will tell you.
My recipe is!
Now, obviously this is my opinion,
my favorite lentil shepherd's pie,
but luckily, I'm not the only one who likes it.
There are a lot of people who've made
this recipe already, from my blog, and have been loving it.
Now, I love a good lentil shepherd's pie.
Not only is it super delicious,
and hearty, and satisfying, and a comfort food favorite,
but it's one of those meals that can be made ahead of time,
and tastes even better the next day.
I'm excited, so let's get started.
Let's get to making my lentil shepherd's pie.
First, I'm gonna start by making the mashed potato layer
of the shepherd's pie.
Now, in order to make this
seriously the best lentil shepherd's pie,
this can't be any regular old mashed potatoes,
these have to be garlic mashed potatoes.
And just start peeling them up,
chop them into large pieces, put them
in a large pot, and cover them with water.
Bring to a boil, and cook for about 15
to 20 minutes, until they are fork-tender.
While my potatoes are boiling,
I'm gonna grab a small pot, and
to it, add one cup of nondairy milk.
I'm using the soy milk today,
and one cup of full-fat coconut milk.
So this vegan mashed potato recipe
actually uses no butter, no added oils,
but trust me, it is so good.
It is so creamy, and rich-tasting,
you don't need the oils at all.
It's amazing.
So now I have six cloves of garlic,
and I just wanna give them a smash,
maybe run my knife through just once or twice.
That's good, they'll get all softened up,
and mash right into the potatoes, later on.
So I just add them to the milk, like so.
I'm gonna put this over the heat,
and bring to a simmer, and cook for about 10 minutes.
Now while the potatoes are cooking,
I'm gonna prep the veggies for the lentil shepherd's pie.
So I've got an onion, two cloves
of garlic, these are carrots (laughs).
Two carrots, four cloves of garlic,
and 16 ounces of mushrooms, which is two of these tubs.
I'm gonna chop 'em all up, and then
we'll begin making the lentil mixture filling.
Drain my potatoes, return them to the pot.
Potato measurer, where are you?
(clanging) I really need to organize this drawer more.
I'm gonna start mashing the potatoes,
just with nothing in them.
So steamy, I'm getting a facial, in here.
All right, so I've got all the big potatoes crushed.
It's definitely not perfectly smooth, yet,
but that's where we wanna be.
Here is my garlic-milk mixture.
I'm gonna pour about half of it in, to start,
chunks of garlic, all that good stuff, right in there,
and continue mashing, and incorporating that.
Depending on the size of your potatoes,
and how creamy you like your mashed potatoes,
you might just use half of the garlic
and milk mixture, or you might use all of it.
Just start with about half.
You could add more to taste, if needed.
Oh, that garlic smells amazing.
I'm gonna add a little bit more.
I'm gonna purposely get in all those garlic chunks,
'cause I lump them in there.
And I'm also gonna add salt, because potatoes love salt.
Give this a taste.
And that's delicious.
When you can't stop eating the mashed potatoes,
you know you've gotten to the right point
of mashed potato deliciousness.
Delish.
All right, set these aside, and now let's begin cooking
up the lentil shepherd's pie filling.
All right, so grab yourself a big old skillet
or frying pan, put it over a medium-high heat,
add a tablespoon of oil, I'm using olive, today,
but you could use pretty much any oil you want.
I'm gonna add all of my chopped veggies, here,
so my onions, garlic, carrots, and mushrooms,
all at the same time.
Whoa, mushrooms down!
Oh, my goodness, making a mess.
Making a mess.
Stressful.
Cooking is so stressful.
It's not, really.
But I did lose mushrooms down here.
Good thing I just cleaned my stove.
Get in there.
Did I rescue them all?
I did, we're good.
Two teaspoons of dried thyme leaves.
Ooh, love the smell of thyme, smells great already.
All right, now this might look like a lot
of veg, but mushrooms will cook down a lot.
So saute this for about five to eight minutes,
or so, until everything is reduced,
and looking delicious, and golden, and salty.
Oh, yeah.
All right, my mushrooms and veggies have reduced in size,
they've got some golden color on them.
So now, I'm going to use my muscles
to pick up this really heavy pan,
and I'm just gonna set these veggies aside.
Melting.
It's hot, and stressful.
So just set your veggies aside,
in a bowl, on a plate, wherever you like,
and now we're gonna cook the lentils.
Return your pan to the heat.
Leave all of those little bits of deliciousness,
that's what's gonna add so much delicious flavor,
and add your lentils.
I'm using one and a half cup of brown, or green, lentils.
I've got brown ones, here, today,
and three cups of vegetable broth.
I'm gonna give them a stir, and
I just realized a made a little mistake.
I forgot that this is my only pan
that I don't actually have a lid for,
and these lentils need to be covered, to cook.
What am I gonna do?
I don't wanna dirty another pan.
Aw, man.
What am I gonna do?
Okay, I got it.
Will this work?
That maybe, this.
All right, that's my lid.
Just cooking classy with Sam.
Note to self, buy a lid for this pan.
Bring the lentils to a simmer,
and cook for about 25 to 30 minutes,
until they are nice and tender.
Now, if you want a little hack,
and you wanna use canned lentils,
I have a hack for that in my recipe.
So I'll pop the link for the full recipe,
down below, in the description.
One up here, as well, where you can get
that recipe, the hack, all of the ingredients,
nice and laid out for you,
with a printer-friendly button, and all.
Okay, I'll see you when the lentils are done.
You know what?
This baking dish does not make for a very good lid.
So I recommend using a real pot lid, if you have one.
Anyways, my lentils are cooked, now.
They are nice and tender, but they
still have a bit of bite, which I like,
and all of the broth is absorbed.
Now I'm gonna add the mushroom mixture
back in with the lentils, along with one cup of peas.
I have frozen peas, but you could use fresh peas,
if you have those.
A quarter cup of barbecue sauce.
A lot of store-bought barbecue sauces are vegan.
A lot of them aren't.
Sometimes, they contain fish, so
you just wanna make sure to check the ingredients
to make sure they're vegan, or I have
my favorite barbecue sauce recipe
in my cookbook, if you wanna try that out.
Two tablespoons of soy sauce.
This adds a bit of salt, of course,
but also a bit of umami, and richness, to the dish.
And now, just mix everything together,
and make sure those peas are heated through,
all that goodness is nice and warmed through.
See the dish.
So that is the shepherd's pie filling.
So I'm just gonna smooth out, right
in this pan, but if you prefer,
you can smooth it into a casserole dish,
whatever makes you happy.
Nice, and now, we just take the mashed potatoes,
and scoop 'em on top.
Ooh, that's heavy.
(mock grunts) Heavy pan.
(sighs) Getting an arm workout, today.
Now I just take these mashed potatoes
and smooth 'em right over that delicious lentil mixture.
I'm gonna do a little squiggly-squiggly,
to make it look pretty, and there is
your glorious shepherd's pie.
Heat up your oven to 425 Fahrenheit,
pop it in the oven for about 10 to 15 minutes,
until it's hot all the way through.
I'm gonna meet you over there,
and we're gonna give this shepherd's pie a taste test,
my favorite part.
Oh, potatoes.
My shepherd's pie is done.
I'm gonna grab it out of the oven, now.
Whew!
Hot in there!
Okay.
And it's a little bit brown around the edges,
and looking perfect.
Very hot pan, so be careful.
And now, my favorite part, let's give
this shepherd's pie a taste.
Ah, spilling.
Oh, yeah, that filling.
The mushrooms, the peas, the carrots,
all that is smelling delicious.
I always like mine with a little extra drizzle
of barbecue sauce, and let's give it a try.
Lentil filling mixture.
Hot.
Delish.
The lentils are hearty, the mushrooms are rich
and juicy, all of those delicious veggies.
So good.
Mashed potatoes.
Creamy, light, that garlic flavor is infused in there.
This is so delicious.
I'm gonna have this tonight, again,
for dinner, make a salad to go with it.
So good.
I hope you liked this video.
If you do, let me know by leaving a like.
If you've given this lentil shepherd's pie a try,
lemme know in the comments if you like it.
I hope you love it just as much as I do.
Don't forget to subscribe for a brand,
shiny new Fuss-Free Vegan video every single Wednesday,
and I'll see you next week.
Bon appetegan!
(clucks)
(upbeat music)
'Cause I have a very dying rosemary plant.
I told you guys I'm not a green thumb.
So sad.
Hi, buddy.
I know, it's your walk time.
We're almost done.
I just have to finish the endtro, okay?