Shepherd's Pie
Updated from the 2026 Blue Zone Cookbook. Originally from the How Not To Die Cookbook that Susie gave me, I asked Larry what he thought; he said “I always like pie.” The following is a mashup between the one in the book and this minimalist baker recipe, and the Blue SAone cookbook plus some ideas from our favorite pot pie . It was very good!
Ingredients
- 2 T canola oil
- 1/2 hot pepper, diced, or 1/2 tsp pepper flakes
- 1 onion, chopped
- 3 carrot, sliced
- 3 stalks celery, chopped
- 8+ oz mushrooms, sliced
- Or other veggies, like zuccinni, or mixed frozen veggies
- 2-3 C cooked lentils
- 1/4 C red wine vinegar
Slurry
- 1 T potato starch or cornstarch
- 1 tsp soy sauce
- 1 T miso
- 2 C veggie broth
Seasoning
- 1 tsp dried thyme (or more fresh)
- 1 tsp dried oregano (or more fresh)
- 1 bay leaf
- 1/2 tsp black pepper
- 1 tsp salt
- Topping: Mashed potatoes, or Cauliflower mashed potatoes
- Fresh parsley & chives, chopped
Instructions
Mix flour, arrowroot, and broth into a slurry, and set aside.
Saute onion and pepper in oil about 5 minutes. Add veggies and cook, stirring frequently, a few more more minutes. Deglaze the pan with the vinegar, stirring to scrape up any bits stuck to the pan. . Add slurry, lentils, and seasoning to the pan. Bring to a boil and then simmer about 15 minutes.
Pour into large pie pan and top with mashed potatoes/cauliflower. Bake for about 20 min at 375! Top with fresh herbs.
Out of the oven:
