Gardener’s Pie (lentil shepherd’s pie)

If a shepherd’s pie is made with lamb and a cottage pie calls for beef, then we're dubbing this version—overflowing with lentils and veggies in an umami-rich gravy—gardener’s pie. This recipe relies on a few cheat codes to get maximum flavor in the shortest time possible. We're leaning on precooked canned lentils, frozen veggies, canned tomatoes, and Marmite, a go-to pantry umami-booster, to make the filling. You can totally use dried lentils and cook ’em yourself, but we're in this for the quickest laziest comfort we can get.

If you’re the type to work ahead, you can make the entire filling a day or two in advance. Then all you have to do is make your mash, assemble, and bake. Potatoes are the obvious—and classic—topping choice, but we love to mix them with parsnips for some added earthiness and sweetness. We also love to freeze leftovers in portions that are easy to reheat in the microwave or oven whenever we need a winter warmer stat.

Gardener’s Pie

Yield: 6 servings

Ingredients:

• Nonstick cooking spray
• 4 parsnips, roughly chopped
• 2 large waxy potatoes like Yukon Gold or red bliss, roughly chopped
• ¼ cup plant-based milk of choice
• 3 tablespoons plant-based butter
• 1 teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 10-ounce bag frozen carrots, celery, and onion (often labeled “mirepoix”)
• 2 teaspoons fresh thyme, or 1 teaspoon dried
• 8 ounces sliced mushrooms, like shiitake or cremini
• ½ teaspoon freshly ground black pepper
• 2½ cups cooked brown or green lentils*
• 2 tablespoons cornstarch or arrowroot starch
• 2 tablespoons Marmite (or 3 tablespoons soy sauce or liquid aminos)
• 1 14-ounce can crushed tomatoes
• 1 cup vegetable stock

Procedure:

1. Preheat the oven to 400 degrees F and lightly grease a 2-quart baking dish or pan with cooking spray or plant-based butter.
2. In a large pot, cover the parsnips and potatoes with water by 1 inch and bring to a boil. Cook until tender, 10 to 12 minutes. Drain, place back in the pot, and mash with the milk, butter, and ½ teaspoon salt.
3. Meanwhile, add the olive oil to a large, deep skillet on medium heat. Add the carrot, celery, and onion mixture and the thyme and cook until the vegetables start to soften, 3 to 4 minutes. Add the mushrooms with ½ teaspoon each salt and pepper and cook 3 minutes more.
4. Add the lentils and cornstarch, stirring well. Stir in the Marmite and tomatoes. Add the stock and bring to a simmer. Remove from heat and season to taste with salt and pepper.
5. Transfer the lentil filling to the prepared baking dish. Spoon and spread the parsnip mash over the top to cover. Use a fork to scrape lines across the surface, if desired. (I like to do this because it gets crispier!) Bake for 30 minutes, then broil for 1 to 2 minutes until golden and crispy on top.

Notes and Substitutions:

• When chopping the potatoes and parsnips, try to keep the pieces around the same size so they cook evenly in the boiling water.
• To cook the lentils from scratch, add 1 cup green or brown lentils to a large saucepan filled with water and bring to a boil. Cover and simmer for 17 to 20 minutes, stirring occasionally, until tender but not mushy. Strain.
• To reheat the pie from frozen, bake at 400 degrees F for 40 minutes or microwave for 5 to 6 minutes.