Eosinophilic Esophagitis Friendly Gluten Free Lentil Shepherd's Pie
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Learn more →Ingredients
6 servings
For the mashed potato topping
- 1 ½ lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ½ tsp salt
- ¼ tsp black pepper
For the lentil filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 ½ cups green or brown lentils, rinsed
- 3 cups chicken broth
- 1 cup frozen peas
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp worcestershire sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the potato chunks in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
- 2
Return the drained potatoes to the saucepan over low heat for 1 minute to evaporate any remaining moisture. Remove from heat, add the butter and milk, and mash until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
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