Gochujang Lentil Shepherd's Pie
Directions
- 1Peel and chop 3 pounds of russet potatoes. In a large pot, cover the potatoes with cold water and add 2 hefty pinches of kosher salt. Bring to a boil and cook until fork tender (15-20 minutes). Drain potatoes and mash with 3 Tbsp of room temperature butter. Gradually add 1/4 - 1/3 cup of room temperature unsweetened almond milk until smooth and creamy. Set aside.
- 2Heat 2 Tbsp olive oil in a cast iron skillet over medium heat. Add 1 diced medium onion and 4 minced garlic cloves and saute for 3-4 minutes. Add 1 tsp five spice and saute until fragrant.
- 3Add 0.25 lb of shredded maitake mushrooms to the skillet and saute for 3-4 minutes. Add 2 (14oz) cans of cooked brown lentils, 3 Tbsp gochujang, and 2 tbsp soy sauce. Toss to combine.
- 4Stir in 1 1/2 cups of vegetable stock, add a pinch of kosher salt and 1 tbsp sugar. Bring to a simmer, cover, and cook for 10 minutes. Taste and adjust seasoning if needed.
- 5Remove from heat and spread the mashed potatoes over the lentil mixture. Bake at 425F (218C) for 10-15 minutes until the potatoes are lightly browned.
- 6Garnish with parmigiano reggiano and fresh chives. Serve and enjoy!
Ingredients
- 3 pounds russet potatoes
- 3 Tbsp butter
- 0.25 cup unsweetened almond milk
- 2 Tbsp olive oil
- 1 medium onion
- 4 cloves garlic
- 1 tsp five spice
- 2 cans cooked brown lentils
- 0.25 lb maitake mushrooms
- 4 carrots carrots
- 3 Tbsp gochujang
- 2 tbsp soy sauce
- 1.5 cups vegetable stock
- 1 hefty pinch kosher salt
- 1 tbsp sugar
- 1 parmigiano reggiano
- 1 fresh chives
Equipment
knifepotato peelerlarge potcast iron skilletwooden spoonmeasuring cupmasher
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