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Palak Patel’s Mushroom Shepherd’s Pie
SERVES 6
Ingredients
For the filling:
- 1 cup brown lentils, cooked according to package directions
- 2 tablespoons neutral oil
- One 11/2-inch cinnamon stick
- 2 black cardamom pods
- 3 whole cloves
- 1 tablespoon cumin seeds
- 1 bay leaf
- 3 large yellow onions, chopped
- 4 garlic cloves, minced
- 2-inch knob fresh ginger, grated (about 1 tablespoon)
- Kosher salt
- 2 tablespoons tomato paste
- 1 medium Roma (plum) tomato, diced
- 2 Thai chilies, chopped
- 2 tablespoons dried fenugreek leaves (kasoori methi)
- 1 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri chili powder
- 1/2 tablespoon ground coriander
- 2 tablespoons soy sauce
- 12 ounces cremini or other white mushrooms
- Juice of 1/2 lemon (about 1 tablespoon)
- Freshly ground black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh mint
Mashed Potato Topping:
- 2 pounds russet potatoes
- 4 tablespoons plant-based butter, cut into small pieces
- 1 cup plain plant-based milk
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oil in a wide, heavy-bottomed ovenproof skillet over medium heat until it is shimmering. Add the cinnamon stick, black cardamom pods, cloves, cumin seeds, and bay leaf and cook for 1 minute. Stir in the onions, garlic, ginger, and 1 teaspoon salt and sauté until most of the onions are lightly browned, 8 to 10 minutes. Push the onions to the edges of the skillet, making a well in the middle. Add the tomato paste and cook, stirring, until the paste darkens in color, 2 to 3 minutes. Stir the diced tomato into the paste.
- Add the Thai chilies, fenugreek leaves, turmeric, Kashmiri chili powder, coriander, and soy sauce and cook for another 2 to 3 minutes. Stir in the mushrooms and the rehydrated TVP and cook until the mushrooms have released their liquid, about 20 minutes. Stir in the lemon juice and season with black pepper to taste.
- Place one oven rack in the middle position and another in the top position. Preheat the oven to 350°F.
- Meanwhile, make the mashed potato topping: Wash, peel, and cut the potatoes into 1-inch cubes. Place the potatoes in a large pot and add enough cold water to cover by an inch. Bring to a boil over medium-high heat and cook for about 8 minutes. Pierce a piece of potato using a fork, if it inserts without resistance, the potatoes are ready. Drain the potatoes and return them to the pot. Reduce the heat to medium and cook for another minute or so to remove excess moisture. Toss the warm potatoes with the butter pieces. Pour in 2/3 cup of the plant-based milk. Whip the potatoes with an electric hand mixer on medium speed until smooth and creamy, adding the remaining milk, if needed, to achieve the desired consistency. Season with salt and pepper to taste.
- Remove the skillet from the heat. Discard the cinnamon stick, black cardamom pods, and bay leaf. Stir in the peas and mint, then transfer the filling to a baking dish and top evenly with the mashed potatoes. Bake until the filling starts to bubble up, about 20 minutes.
- Turn the broiler to high and place the skillet under the broiler until the potatoes develop a golden-brown crust, 2 to 4 minutes. Cool for about 10 minutes before serving.