Thanks to our friends and partners at  Prep To Your Door 100% plant-based and gluten-free recipe!

Inspired by English Meat Pies, our Gardener's Pie is 100% plant-based and gluten-free. It's loaded with in-season veggies you'll find in at JBG, like onion, carrot, potato, turnip, kale, fresh thyme, and more. Traditionally, Shepherd's Pie is made with red meat. We've swapped the meat for green lentils (high in protein and essential nutrients). It's the perfect, balanced dish to enjoy as fall settles in, or to add to your Thanksgiving feast. Learn more about our plant-based menu at preptoyourdoor.com!

INGREDIENTS:

Lentil Veggie Mix

• 2 tbsp olive oil
• 1/2 yellow onion (diced)
• 1 rube celery, finely sliced
• 1 large carrot shredded
• 1 clove fresh garlic (minced)
• 1 cup cooked green lentils
• 2 tbsp tomato paste
• 3/4 cup corn
• 3/4 cup green peas
• 1 tsp fresh thyme
• 1/2 tsp sage (optional)
• 1 cup sauteed kale (optional)

Mashers

• 1/3 cup coconut milk
• 2 cups turnips
• 2 cups red potatoes
• 1 clove garlic, roasted w/ oil (optional)
• 3 tsp nutritional yeast (optional)
• 2 tbsp green onions
• Salt and pepper to taste

 

Cashew Sour Cream (optional)

• 1 cup raw cashews
• ½ cup water
• 1 tablespoon lemon juice
• ¾ teaspoon apple cider vinegar
• pinch of pink salt

INSTRUCTIONS:

Preheat oven to 425 F.

Mashers: Bring two large pots of water to a boil, salt generously. While water is heating, wash, peel and cube turnips and potatoes. Separately place in large pots of boiling water (keep turnips and potatoes separate due to different cooking times) Boil for 20 - 30 minutes, until soft. Transfer turnips and potatoes to one large bowl. Add coconut milk, roasted garlic (optional), nutritional yeast (optional), salt and pepper; mash with a fork.

Lentil Veggie Mix: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onions; cook until translucent (about 5 - 10 minutes). Add carrots, celery and minced garlic for an additional 2-3 mins. Add tomato paste, thyme and sage; mix thoroughly. Throw in cooked lentils, peas, corn and sauteed kale (if preferred). Mix all ingredients well until tomato paste is dissolved. Reduce heat to simmer for a few minutes. Season with salt and pepper.

Cashew Sour Cream: Soak the cashews in water for a few hours to soften. For a faster soak, add cashews to hot water and let soak for 5 to 10 mins, or as much time as you have available. Once cashews are soaked, drain and keep cashew water aside. Place cashews in a blender or food processor along with lemon juice, apple cider vinegar and salt. Add cashew water as you go, processing until creamy smooth. Scrape down the sides as needed.

Bake: Transfer lentil veggie mix to a casserole dish leaving space for masher topping. Carefully top mix with mashers by distributing large spoonfuls over mix, then smooth over with a knife or spatula. Bake for 10 to 15 mins. To serve, garnish with green onions, fresh thyme, and a dollop of fresh cashew sour cream. Enjoy!