Cheesy Shepherd’s Pie made with tender lentils, savory sauce, vegetables, and then topped with mashed potatoes made cheesy with Core and Rind Rich and Smoky Cheesy Sauce. This meal is ready in an hour and is the perfect seasonal meal.
Is anything better when there is a chill in the air than comforting shepherd’s pie? It’s satisfying and filling all at the same time and that mashed potato topping! This version of Cheesy Shepherd’s pie is plant based, dairy free, and gluten free!
Whether you make this for a special occasion such as St. Patrick’s Day or even Thanksgiving, everyone will love this hearty meal!
Cheesy Mashed Potatoes
- 1 ½ pounds yukon gold or russet potatoes, washed and peeled
- 3 Tbsp Core and Rind Rich and Smoky Cheesy Sauce
- Salt and black pepper (to taste)
Shepherd’s Pie Filling
- 1/2 Tbsp olive oil
- ½ medium onion or 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 Tbsp tomato paste
- Pinch salt and black pepper
- 3/4 cups uncooked brown or green lentils (rinsed)
- 2 cups vegetable stock (plus more as needed)
- 1 Tbsp Core and Rind Rich and Smoky Cheesy Sauce
- 1 Tblsp cornstarch or arrowroot powder
- 2 tsp fresh thyme + more for garnish
- ½ of a 10-ounce bag frozen mixed veggies: peas and carrots
- Optional: Splash of Guinness or other dark lager
- Wash, peel and cube potatoes. Aim for even sized cubes so they cook at the same time. Place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, generously salt, cover and cook for 15-20 minutes or until they slide off a knife very easily. Time will depend on how large or small you have cut them.
- Once cooked, drain, then transfer to a mixing bowl with Core and Rind Cheesy Sauce plus a pinch of salt and pepper. Use a masher or electric mixer and mix until smooth - don’t over mix as that leads to ‘gummy’ potatoes. Set aside.
- While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 8 inch square baking dish.
- In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes.
- Add tomato paste and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). *If your water evaporates while cooking, add increments of ¼ cup stock as needed.
- In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
- Scoop out some of the mixture (about a cup) to a bowl and whisk in 1 Tbsp cornstarch or arrowroot powder and 1 Tbsp Rich and Smoky Cheesy sauce and stir. Return to the pan and stir to thicken. Add a splash of Guinness if desired at this point and stir.
- Taste and adjust seasonings as needed, you may want to add more salt. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little salt.
- Bake for 15 minutes.
- Let cool briefly before serving. The longer it sits, the more the flavors will develop. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
Fresh thyme substitute: 1 tsp dried thyme per 2 tsp fresh
Other herbs: Fresh parsley would be delicious.
Frozen veggies: Use your favorite blend such as peas, carrots, corn, green beans etc.
Other Cheesy Sauce? Try Sharp and Tangy!
Serve with Cheesy appetizer platter or a salad for a whole meal.