Vegan Shepherd's Pie with Creamy Polenta
Sure, here is a vegan shepherd's pie with creamy polenta recipe in the style of Serious Eats: This vegan shepherd's pie is a hearty and flavorful dish that's perfect for a cold night. The lentils provide a protein-packed base, while the vegetables add sweetness and texture. The creamy polenta topping is the perfect finishing touch, adding a touch of richness and creaminess. This recipe is easy to make and can be tailored to your own preferences. For example, you can add your favorite vegetables to the lentil mixture, or use a different type of polenta. You can also adjust the spices to your liking. This dish is a great way to get your daily dose of vegetables and protein. It's also a good source of fiber and iron. So next time you're looking for a hearty and healthy meal, give this vegan shepherd's pie a try.
The history of shepherd's pie is a long and winding one, dating back to the 18th century. The dish is believed to have originated in England, where it was originally made with minced lamb or mutton. Over time, the recipe evolved to include other ingredients, such as vegetables and gravy. In the 19th century, the dish became popular in the United States, where it was often made with ground beef. Today, shepherd's pie is a classic comfort food that is enjoyed by people of all ages. This vegan shepherd's pie is a modern twist on the classic dish. It is made with lentils instead of meat, and the creamy polenta topping adds a touch of richness and creaminess. This dish is a hearty and flavorful meal that is perfect for a cold night.
Vegan Shepherd's Pie with Creamy Polenta Vegan Shepherd's Pie with Creamy Polenta Vegan Shepherd's Pie with Creamy Polenta Vegan Shepherd's Pie with Creamy Polenta
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 cup dried lentils, picked over and rinsed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan over medium heat, combine the lentils, onion, carrots, celery, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  3. Add the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook until the lentils are tender and most of the liquid has been absorbed, about 20 minutes.
  4. While the lentils are cooking, prepare the polenta. In a medium saucepan, bring 2 cups of water to a boil. Whisk in the polenta and cook according to package directions until thickened and creamy, about 5 minutes.
  5. Spread the lentil mixture into a 9-inch baking dish. Top with the polenta and spread evenly.
  6. Bake for 25-30 minutes, or until the polenta is golden brown and the lentils are heated through.
  7. Let stand for 5 minutes before serving.
Why It Works
  • The lentils provide a protein-packed base for the dish.
  • The vegetables add sweetness and texture to the lentil mixture.
  • The creamy polenta topping adds a touch of richness and creaminess.
  • The dish is easy to make and can be tailored to your own preferences.