Vegetarian Shepherd's Pie

1 2/3 cup lentils
5 cups water
1 yellow onion, diced
5 cloves garlic, minced
2-3 tbsp olive oil
salt
pepper
1/4 tsp cayenne pepper
1 red bell pepper, chopped
green beans, chopped
3/4 cup frozen corn
carrots, chopped
celery, chopped
1 - 15oz can diced tomatoes (do not drain)
3 tbsp tomato paste
6 large russet potatoes
milk of your choice/cream/vegetable broth
butter/margarine/earth balance

Preheat oven to 350 degrees.

Cook lentils according to directions on package (mine said to bring 1 2/3 cups lentils to boil in 4-6 cups water, covered. Once boiling, partially uncover and let simmer for 20 minutes. Drain).

Heat olive oil in a large skillet. Add garlic and onion. Saute for a few minutes. Add salt, pepper, and cayenne pepper. Cook until fragrant.

Add carrots and celery. Cook until beginning to soften. Add green beans, bell pepper, and corn. Mix well. Stir in diced tomatoes (with juice). Add tomato paste. Mix with cooked lentils.


Peel potatoes, cut into 1-inch cubes, cover with water (plus a couple of inches), add some salt. Once soft, drain, mix with milk of choice and butter. Mash.

Pour lentil mixture into casserole dish.
Cover with mashed potatoes. Pour some melted butter on top.

Bake for about 30-35 minutes, or until potatoes start to turn golden and the butter on the top is bubbly.

Beef and Guinness Stew

Recipe based on Irish Beef Stew from The Little Kitchen

4 lbs potatoes, peeled & cut into chunks, about 4 cups
4 stalks celery, chopped, about 1 1/2 cups
4-5 carrots, peeled, cut into chunks, approx. 2 cups
1 medium white onion, roughly chopped
2 Tbsp extra-virgin olive oil
1 1/4 lbs stew beef, cut into chunks
3 garlic cloves, minced
2 Tbsp salted butter
2 cups beef broth
3/4 cup red wine
3/4 cup Guinness
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp cold water, mixed
salt and pepper, to taste

Place all vegetables in crock pot. 

Rinse beef, and pat to dry with paper towels. Season with salt and pepper.

Heat 2 tbsp olive oil in large skillet until hot. Add beef. Cook about five minutes. Add garlic. Cook about a minute longer. Pour beef over vegetables in crock pot. 

Melt butter in the skillet you just removed the beef from. Add Guinness, wine, beef broth, tomato paste, sugar, soy sauce and time. Heat to a boil, then let simmer, about 15 minutes. 

Add in cornstarch slurry, whisk together until mixed together. Season with salt and pepper, if desired. Pour over vegetables and beef in crock pot. Add in bay leaves. 

Stir. 

Cook on high for 2 hours, then on low for 5 hours (or low for 6-9 hours, high for 4-6 hours).

After a few hours, when everything is soft, remove a large spoonful of potatoes and carrots, along with some of the broth. Blend in blender until smooth. Pour into crock pot and mix well.

Serve along with homemade rolls.