Sheperd's Pie
Remember using the colorful version of vegetables, like red onion and red potatoes here, add to the antioxidant content of your meal.
1 tsp vegetable oil
1 medium red onion
2 cloves garlic
1 large carrot
1 cup button mushrooms
1 large stalk celery
4 cups vegetable broth
1 cup green lentils
1 tsp dried rosemary
1 bay leaf
½ tsp smoked paprika
4 medium red potatoes (about 2 pounds)
2 Tbsp white miso paste
Black pepper
2 Tbsp nutritional yeast
¼ soy milk
1 tsp garlic powder
Dice onions, garlic, carrot, mushrooms, and celery. In a large skillet, heat the vegetable oil. Saute the onions and garlic for about four minutes until golden. Add carrot, mushrooms, and celery and saute for five minutes more. Stir in broth, lentils, rosemary, bay leaf, and paprika. Bring to a boil and lower to a simmer. Cook for 15 minutes uncovered. Cover and cook until lentils are tender, about 20 minutes longer.
While filling is cooking, cut the potatoes in half and place in a large pot. Fill with water just to cover the potatoes. Bring to a boil and cook for about 20 minutes or until soft. When the potatoes are nearly done, reserve ½ cup cooking water.
Heat the oven to 425 degrees. Whisk the miso paste into the reserved cooking water. Stir half of the miso broth into the filling along with black pepper to taste. Pour the filling into a 2.5-quart casserole dish.
In a food processor, blend the potatoes, the other half of the miso broth, nutritional yeast, soy milk, and garlic powder. Smooth the potato mixture on top. Place the casserole dish on a baking sheet and bake for 20 minutes.