Smoked Cheddar ·

SHEPHERD’S PIE “SMOKED CHEDDAR”

SHEPHERD’S PIE “SMOKED CHEDDAR”

SHEPHERD’S PIE “SMOKED CHEDDAR”

Total Time: 50 minutes 

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 6-8 servings

INGREDIENTS:

  • 2 LBS BAKING POTATOES (ABOUT 4), PEELED AND THINLY SLICED
  • COARSE SALT AND GROUND PEPPER
  • 1 TBSP VEGETABLE OIL
  • 4 CARROTS, CHOPPED
  • 4 CELERY STALKS, THINLY SLICED
  • 1 LARGE ONION, CHOPPED
  • 1/2 TSP DRIED THYME
  • 4 GARLIC CLOVES, FINELY MINCED 
  • 1 1/2 TBSP GINGER, FINELY MINCED
  • 2 TBSP CURRY POWDER , 
  • 1/2 TSP TURMERIC POWDER
  • 1/2 TSP CAYENNE PEPPER ,
  • 1 1/4 TSP SALT
  • 1/2 TSP BLACK PEPPER
  • 1 CUP DRIED LENTILS 
  • 14 OZ CANNED CRUSHED TOMATO 
  • 3 CUPS WATER
  • 1/4 CUP ALL-PURPOSE FLOUR
  • 1/4 CUP TOMATO PASTE
  • 1/4 CUP FROZEN PEAS
  • 1 CUP CASHEW MILK
  • 8 OZ MISHA'S SMOKED CHEDDAR 

DIRECTIONS: 

Step 1

Preheat the oven to 450 F. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil, reduce to a simmer for 15 to 20 minutes.

Step 2

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high heat. Add carrots, celery, onion, garlic, ginger, and thyme. Cook, stirring occasionally, until vegetables are tender (8 to 10 minutes). Season with salt and pepper.

Step 3

Turn heat up to high, add curry powder, turmeric, and cayenne; stir for 1 1/2 minutes.

Step 4

Add flour and tomato paste and cook (stirring) for 1 minute. 

Step 5

Add lentils, tomatoes, water, and stir. Bring to a simmer, then place lid on and adjust heat to low/medium low so it's simmering gently.

Step 6

Simmer for 30 minutes, then remove the lid and simmer further for 10 minutes to reduce the sauce. Stir in frozen peas.  Lentils should be soft, sauce should be thickened and creamy.

Step 7

Drain potatoes and return to pan. Cook over medium, stirring, until liquid has evaporated, and a thin film covers the bottom of the pan (about 1 minute). Remove pan from heat; add milk and Smoked Cheddar cheese. Mash until smooth; season cheddar-potato mix with salt and pepper.

Step 8

Pour lentil filling into a 13-by-9-inch baking dish. Drop dollops of mashed potatoes over filling and spread to edges with a spatula. Using a fork, make decorative peaks.  Bake until the top is browned and the filling is bubbling rapidly (about 20 minutes).  Let stand for 5 minutes before serving.

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