Carrot Mash Shepherd’s Pie
Cooking Times
Ingredients
- 2 lbs Cal-Organic Bagged Carrots
- 4 tbsp butter
- 3/4 cup vegetable broth
- Salt & pepper, to taste
- Fresh grated parmesan, optional
- Italian Parsley, garnish
- 1 cup gold potatoes, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups lentils, cooked*
- 1 tsp garlic powder
- 1 tsp thyme, dried
- 2 tbsp tomato paste
- 1 tbsp worcestershire
- 1 tbsp flour
Directions
1. Preheat oven to 400°F
2. Bring a large pot of salted water to a boil.
3. Wash and peel the carrots and chop into 1″ pieces. Set aside 1/2 cup of chopped carrots for the filling. Boil the remainder of the chopped carrots for 15 minutes, or until fork tender. Drain the water, and add the carrots back to the pot. Add in 2 tbsp butter, 1/4 cup broth, and salt and pepper, to taste. Mash the carrots using a hand masher, or purée using an immersion blender or food processor. Taste and add more salt and pepper if needed. Set aside.
4. Place a large skillet over medium-high heat. Add 2 tbsp Butter. Add the 1/2 cup of diced carrots, and diced potatoes, celery and onions. Sauté about 10 minutes, stirring occasionally. A nice golden-brown color on the onions and potatoes will guarantee a tasty meal.
5. Add the garlic powder, thyme, tomato paste, Worcestershire, and cooked lentils. In a small bowl, mix 1/2 cup vegetable broth with flour. Pour mixture into skillet. Stir everything well. Cook until thickened—about 5 more minutes.
6. Transfer the lentil mixture into a 9-inch pie pan (or a 7×11 inch baking dish). Spread it out into an even layer. Spoon the mashed carrots on top of the filling. Spread into an even layer. Optional: grate fresh Parmesan over the top. Bake uncovered for 20-30 minutes. Cool for 15 minutes before serving. Garnish with fresh parsley.
Tip: If the dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over in the oven.
*Lentils can be subbed for 1 lb. of cooked ground beef, if desired.
Recipe courtesy of Clovers & Kale
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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