Shepherd's Pie

This dish would be a perfect side for Thanksgiving. It tastes like gravy and vegetables beneath mashed potatoes.

Yield: 4 servings if main dish

Ingredients

Mashed potatoes made from 2 pounds potatoes

8 oz mushrooms

1 onion

2 carrots

1 tsp kosher salt (or less)

3 tbsp flour

1 tsp paprika

1 tsp garlic powder

1 tsp sage

2 cups broth

1 cup peas

1.5 cups cooked brown lentils

1 tbsp soy sauce

Alternate Topping Ingredients

1.5 cups cooked chickpeas

1.8 cups milk

1/4 tsp salt

1/8 tsp nutmeg

1/8 tsp pepper

1/8 cup onion, finely minced

1/2 tsp garlic

1.8 tbsp flour

1/2 tsp paprika

Instructions for Standard Shepherd's Pie

1. Make the mashed potatoes.

2. Saute the onions, mushrooms, and carrots.

3. Stir in the flour and spices. Cook 1 minute. Add broth, peas, lentils, and soy sauce. Cook 5 minutes or until the broth thickens.

4. Pour into baking dish and spread mashed potatoes on top. Bake 20-30 minutes at 375 degrees.

Instructions for Alternate Topping

1. Blend together the chickpeas, milk, salt, pepper, and nutmeg.

2. Cook onion until slightly golden. Add garlic. Cook.

3. Whisk in flour. Add blended chickpea mixture. Whisk over medium high heat until boils and thickens. Remove from heat.

Inspired by Toriavey (Alternate Topping)

Notes: The spices are great. The original recipe called for 1 tsp fennel seeds, but I decided to omit them, since I think they added a strange flavor.

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