Caviar Black Lentil & Mushroom Shepherds Pie

Caviar Black Lentil & Mushroom Shepherds Pie
Created By: Chef Derek Sarno, Wicked Healthy Food
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 6-8 servings
Hearty, Vegan

Caviar Black Lentil & Mushroom Shepherds Pie
Recipe and photo courtesy of Chef Derek Sarno, Wicked Healthy Food

Bottom layer: Mushrooms – Artichoke Thyme Gravy
2 ea. Field Roast Chipotle Grain Sausage, crumbled

1/4 lb. morels, whole

1/2 lb. Oyster mushrooms, rough chop

1 lb. Crimini mushrooms, ¼ cut

1 & 1/2 cups artichoke hearts

1/2 large white onion, diced

5 garlic cloves, sliced thin

1 Tablespoon oil

2 cups vegetable broth

8 sprigs thyme, picked

Salt & Pepper

1 teaspoon truffle oil

Slurry (to thicken gravy)
½ cup vegetable broth

1 teaspoon cornstarch

Middle layer: Caviar black lentils
1 cup dried Caviar black lentils, rinsed and sorted. Remove any non-lentil material before cooking.

1 & 1/2 cups water

1 bay leaf

5 cloves garlic, rough slice

Salt & pepper

Top layer: Whipped Yukon Potatoes
5 lbs. Yukon potatoes

Bottom layer: Mushrooms – Artichoke Thyme Gravy

Heat shallow skillet on med-high, add 1 Tablespoon oil

Sauté crumble for about 2 minutes

Add onions, garlic mushrooms and cook for couple minutes, add artichoke hearts

Add veg broth, bring to quick boil

Add slurry and thyme – stir frequently and lower to low heat

Cook for 5 minutes

Remove from heat, add truffle oil and let cool

Middle layer: Caviar black lentils
In small sauce pot add all ingredients, heat on medium high

Bring to boil for 1 minute then lower to low heat and cook for 10 minutes

Remove from heat and cover

Top layer: Potatoes
In medium sauce pot, add potatoes and cover with water

Bring to boil for 10 minutes or until potatoes are soft enough to mash

Drain water add potatoes to mixer

Add a little of the garlic cream (below) and on low mix in mixer until fluffy

Garlic Cream (for potatoes)

3/4 cup cashews, soaked for an hour in hot water, drained

8 sprigs thyme, picked and chopped

2 cups soymilk

3/4 cup boiled garlic, soft

In high speed blender add cashews, soy, garlic and thyme and blend until smooth

Bottom: Layer ramekins or pie plate with thick Mushroom gravy mixture

Middle: Add cooked Caviar lentils

Top: Pipe whipped potatoes on top

When ready, bake at 350 for 25-30 minutes or until hot.

Serving suggestion:
If you wanna get all fancy drizzle a little truffle oil or olive oil on before baking just a little. Garnish with fresh thyme. Save the extra garlic cream for something else like a pasta dish or something nice like that.

Discover more delicious vegan recipes from Chef Derek Sarno at Wicked Healthy Food.