Vegetarian Shepherd's Pie

Ingredients

Filling

• 50g unsalted butter
• 3 large carrots
• 1 large parsnip
• 1 head of celery
• 200g cremini and portabella mushrooms (2 portabellas and the rest cremini, just cremini will also work)
• 1/4 tsp asofoetida
• 2 bay leaves
• 1 T dried thyme
• 500g dried brown lentils
• 1 T Apple cider vinegar
• 1.7 L vegetable stock or 1 L stock + .7 L water
• 1/2 T Red Curry Paste
• Salt and pepper to taste

Potato topping

• 1.7-2kg Yukon Gold potatoes, skins on
• 85g butter
• 100ml milk
• 50g cheddar cheese
• Salt to taste

Instructions

Cut up the potatoes into quarters and cook them in a 400F oven for 20-30 minutes, or until tender and mashable.

While the potatoes cook, start the filling.

Chop up the carrots, celery, and parsnip.

Melt the butter in a large pot and add the celery and asofoetida and saute for 2-3 minutes. 

Add the carrots and parsnip and cook for an additional 4-5 minutes.  

Chop up the mushrooms and add them to the pot. Cook for 4-5 minutes more or until the vegetables have just started to soften.

Add the thyme, bay, and red curry paste. Stir in thoroughly then add the lentils, mixing well, and cook on low for 5 minutes.

Add the vegetable broth, water, and apple cider vinegar.

Simmer for 40-50 minutes until the lentils are tender but not overly soft (they will cook some more in the oven later).  Stir regularly and add more water if needed.

Near the end of the 40 minutes, taste and add salt and pepper as needed.

While the filling is simmering, make the mashed potato topping: put the cooked potatoes and butter in a mixing bowl (I use a stand mixer) and mix together. Then mix in the milk and add salt to taste.

Grate the cheese and set aside.

Preheat the oven to 375F.

Once the the filling is cooked, spoon 2-3 inches of the filling into a large, deep dish (I use a dish that is about 12 inches in diameter and 4 inches tall, but you could also use several smaller dishes). Pack the filling so it is level. Spoon the mashed potatoes on top of the filling and sprinkle the cheese on top. Then bake for 30 minutes or until the top is golden.

Can be served hot or refrigerated and reheated.

If you have more filling than will fit in the dish, it can be eaten separately as lentil stew.

Inspired by  Vegetarian Shepherd's Pie

Simple Mushroom and Cheddar Quiche

Ingredients

• 1 9-in pie crust
• butter or oil for cooking mushrooms
• 12 white mushrooms, sliced
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 8 large eggs
• 1/2 cup milk
• 1 1/2 cup cheddar cheese, shredded 

Instructions

Pre-heat the oven to 375F

Clean and slice the mushrooms

Shred the cheese, or measure out pre-shredded cheese

Cook the mushrooms in the butter/oil until the mushrooms start to lose their juices, set aside to cool

Combine the eggs, milk, salt, and pepper in a bowl

Assembly

Line the bottom of the pie crust with the cheese, top with the mushrooms, and pour in the egg mixture.

Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.

Remove the quiche from the oven. It can be served warm or refrigerated after it cools for 30 min.

Note: sharper or milder cheddar cheese can be used. Shredded mozzarella can be substituted in a pinch but the quiche will be chewier and the final result will won't have much cheese flavor.

Recipe adapted from: King Arthur Baking: Mushroom-Cheddar Quiche