Palak Patel’s Mushroom Shepherd’s Pie

Ingredients

• 1 cup brown lentils, cooked according to package directions
• 2 tbsp neutral oil
• 1 1.5-inch stick cinnamon stick
• 2 black cardamom pods
• 3 whole cloves
• 1 tbsp cumin seeds
• 1 bay leaf
• 3 yellow onions, chopped (Large)
• 4 garlic cloves, minced
• 2 inch knob fresh ginger, grated (About 1 tablespoon)
• kosher salt (1 teaspoon for sautéing, plus more to taste in the topping)
• 2 tbsp tomato paste
• 1 Roma (plum) tomato, diced (Medium)
• 2 Thai chilies, chopped
• 2 tbsp dried fenugreek leaves (kasoori methi)
• 1 tsp ground turmeric
• 0.5 tsp Kashmiri chili powder
• 0.5 tbsp ground coriander
• 2 tbsp soy sauce
• 12 oz cremini or other white mushrooms
• 0.5 lemon juice (Juice of 1/2 lemon; about 1 tablespoon)
• freshly ground black pepper (To taste)
• 1 cup frozen peas
• 2 tbsp fresh mint, chopped
• 2 lb russet potatoes (Wash, peel, and cut into 1-inch cubes)
• 4 tbsp plant-based butter (Cut into small pieces)
• 1 cup plain plant-based milk (Use 2/3 cup initially; add remaining milk as needed for desired consistency)
• kosher salt (To taste in mashed potatoes)
• freshly ground black pepper (To taste in mashed potatoes)
• water (Enough to cover potatoes by 1 inch)
• rehydrated TVP (Mentioned in the instructions but absent from the ingredient list; quantity and rehydration directions not provided)

Steps

1. 1

   Heat the neutral oil in a wide, heavy-bottomed ovenproof skillet over medium heat until shimmering.

2. 2

   Add the cinnamon stick, black cardamom pods, cloves, cumin seeds, and bay leaf. Cook for 1 minute.

3. 3

   Stir in the chopped onions, minced garlic, grated ginger, and 1 teaspoon kosher salt. Sauté for 8–10 minutes, until most of the onions are lightly browned.

4. 4

   Push the onions to the edges of the skillet to make a well in the middle.

5. 5

   Add the tomato paste to the well and cook, stirring, for 2–3 minutes, until it darkens in color.

6. 6

   Stir the diced tomato into the tomato paste.

7. 7

   Add the chopped Thai chilies, dried fenugreek leaves, turmeric, Kashmiri chili powder, ground coriander, and soy sauce. Cook for 2–3 minutes.

8. 8

   Stir in the mushrooms and rehydrated TVP. Cook until the mushrooms have released their liquid, about 20 minutes.

9. 9

   Stir in the lemon juice and season with freshly ground black pepper to taste.

10. 10

    Position one oven rack in the middle and another in the top position. Preheat the oven to 350°F (175°C).

11. 11

    Wash, peel, and cut the potatoes into 1-inch cubes.

12. 12

    Place the potatoes in a large pot and add enough cold water to cover them by 1 inch.

13. 13

    Bring the water to a boil over medium-high heat and cook the potatoes for about 8 minutes. Test a piece with a fork; it is ready when the fork enters without resistance.

14. 14

    Drain the potatoes and return them to the pot.

15. 15

    Reduce the heat to medium and cook the potatoes for about 1 minute to remove excess moisture.

16. 16

    Toss the warm potatoes with the plant-based butter pieces.

17. 17

    Pour in 2/3 cup of the plant-based milk.

18. 18

    Whip the potatoes with an electric hand mixer on medium speed until smooth and creamy. Add the remaining milk as needed to reach the desired consistency.

19. 19

    Season the mashed potatoes with kosher salt and freshly ground black pepper to taste.

20. 20

    Remove the skillet from the heat. Discard the cinnamon stick, black cardamom pods, and bay leaf.

21. 21

    Stir the frozen peas and chopped mint into the filling.

22. 22

    Transfer the filling to a baking dish and spread the mashed potatoes evenly over the top.

23. 23

    Bake until the filling starts to bubble up, about 20 minutes.

24. 24

    Turn the broiler to high and place the skillet under it for 2–4 minutes, until the potatoes develop a golden-brown crust.

25. 25

    Let the pie cool for about 10 minutes before serving.

Notes

The instructions call for rehydrated TVP, but it is not included in the listed ingredients and no quantity or rehydration directions are given. The text also says to transfer the filling to a baking dish, then later refers to placing the skillet under the broiler; which vessel to broil is unclear.

Nutrition per serving

• main
• dinner
• vegetarian
• plant-based
• gluten-containing
• baked
• comfort food