Clay Pot Woodland Shepherd’s Pie
A magical surprise, finding these wonderful
ingredients in a dish formerly so humble!
For mashed potatoes:
6 medium russet or gold potatoes, scrubbed, diced
5 large cloves garlic, minced, and sauteed
2 c. packed spinach, sorrel or arugula leaves,
or a mixture, cut “chiffonade” (in thin strips)
sea salt and freshly ground pepper
butter or margarine and milk,
cream or soy milk, to taste
One recipe Vegetarian Gravy see Chapter Six: Water
3 c. cooked lentils
1 lb. mixed fresh & dried (reconstituted) wild mushrooms; crimini, shiitake, chanterelle, portabella, morels
or straw...choose your favorites, clean, slice or chop in medium pieces
1 large leek, sliced in rounds and rinsed thoroughly
2 small red and/or yellow bell peppers, cut into medium dice
a few tbsp. olive or other quality oil
Boil potatoes, drain off cooking liquid or use for gravy recipe. Add remaining ingredients to potatoes and
mash, taste to adjust seasonings. Set aside. Make gravy, set aside. Preheat oven to 375. Heat oil in large
pot until very hot. Saute mushrooms, leeks and peppers until softened and lightly browned. Lower heat
and mix in lentils, and enough gravy to coat vegetables well, using much of recipe. Spoon mushroom lentil
mixture into a clay pot cooker (or large casserole), gently arrange mashed potatoes on top. Bake
uncovered until browned and bubbly around edges, about 35 to 40 minutes. Serve additional gravy on the
side.
A magical surprise, finding these wonderful
ingredients in a dish formerly so humble!
For mashed potatoes:
6 medium russet or gold potatoes, scrubbed, diced
5 large cloves garlic, minced, and sauteed
2 c. packed spinach, sorrel or arugula leaves,
or a mixture, cut “chiffonade” (in thin strips)
sea salt and freshly ground pepper
butter or margarine and milk,
cream or soy milk, to taste
One recipe Vegetarian Gravy see Chapter Six: Water
3 c. cooked lentils
1 lb. mixed fresh & dried (reconstituted) wild mushrooms; crimini, shiitake, chanterelle, portabella, morels
or straw...choose your favorites, clean, slice or chop in medium pieces
1 large leek, sliced in rounds and rinsed thoroughly
2 small red and/or yellow bell peppers, cut into medium dice
a few tbsp. olive or other quality oil
Boil potatoes, drain off cooking liquid or use for gravy recipe. Add remaining ingredients to potatoes and
mash, taste to adjust seasonings. Set aside. Make gravy, set aside. Preheat oven to 375. Heat oil in large
pot until very hot. Saute mushrooms, leeks and peppers until softened and lightly browned. Lower heat
and mix in lentils, and enough gravy to coat vegetables well, using much of recipe. Spoon mushroom lentil
mixture into a clay pot cooker (or large casserole), gently arrange mashed potatoes on top. Bake
uncovered until browned and bubbly around edges, about 35 to 40 minutes. Serve additional gravy on the
side.
