JL Fields

Ingredients (Serves 6 – 8)

For the potatoes

• 1 1/2 cups water
• 2 tablespoons minced garlic
• 4 cups quartered fingerling potatoes
• 2 cups baby carrots
• 1 teaspoon sea salt
• 2 tablespoons vegan butter

For the filling

• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced garlic (yes, more garlic!)
• 3/4 cup diced onion
• 1/2 cup chopped celery
• 3 cups cooked lentils
• 1 tablespoons vegan Worcestershire sauce
• 1 teaspoon ground rosemary
• 1 teaspoon ground thyme
• 4 cups loosely packed kale (chopped or shredded)
• 1/4 cup creamy vegan mushroom soup
• Fresh ground pepper

Instructions

Preheat oven to 350F

For the potatoes (pressure cooker instructions)

Bring water to a boil in the uncovered pressure cooker.

Add garlic, potatoes, and carrots.

Cover and lock the pressure lid and bring to pressure.

Cook at pressure for 6 minutes.

Use the quick release method (hold the covered pressure cooker under running water).

Remove the lid, opening away from you.

Add salt and vegan butter and mash with a hand masher.

Set aside

For the filling

Heat olive oil in a large skillet on medium-high.

Saute garlic, onion, and celery for about a minute.

Add cooked lentils, continuing to sauté.

Add Worcestershire sauce, rosemary and thyme, mixing well.

Add kale and mushroom soup and let simmer on medium-low for about five minutes.

Bringing it all together

Pour the lentil and kale filling into a baking or casserole dish

Spread the mashed carrots and potatoes over the top of the filling.

Add fresh ground pepper.

Bake for 30 minutes.

Let the Shepherd’s Pie set on the counter for about five minutes before serving.