Sea Shepherd Pie

Yield 6 servings

Filling:

  • 1 tablespoon vegetable oil
  • 1 tablespoon vegan butter
  • 3 cups sliced button mushrooms
  • 1 leek, thinly sliced (tender green parts only)
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons reduced-sodium tamari
  • 1 teaspoon freshly ground black pepper
  • 3 cups no-salt-added vegetable broth or water, plus more as needed
  • 3 cups dried French lentils, picked over, rinsed, and drained
  • 2 tomatoes, finely diced
  • 1 tablespoon cider vinegar
  • 1 tablespoon nutritional yeast flakes

Topping:

  • 4 potatoes, peeled and diced
  • 1 tablespoon olive oil, plus more for drizzling
  • Pinch salt
  • 1 tablespoon thinly sliced fresh chives

1. To make the filling, put the oil and butter in a large soup pot over medium-high heat until the butter is melted. Decrease the heat to medium and add the mushrooms, leek, onion, carrot, celery, and garlic and cook, stirring frequently, until soft, about 10 minutes.

2. Add the tamari and pepper and cook, stirring occasionally, for 8 minutes.

3. Add the broth, lentils, and tomatoes and bring to a boil over medium-high heat.

4. Decrease the heat to medium, partially cover, and cook, stirring occasionally, until the lentils are tender, about 25 minutes. If necessary, add more broth as the lentils cook so they don’t become dry. Stir in the vinegar and nutritional yeast. Transfer to a 4-quart casserole.
Preheat the oven to 400 degrees Fahrenheit.

5. While the lentils cook, prepare the topping. Fill a medium saucepan with water and bring to a boil over high heat. Add the potatoes, partially cover, and cook until soft, about 15 minutes. Drain. Add the oil and salt and mash until the potatoes are smooth and creamy.

6. Spread the topping evenly over the filling. Sprinkle the chives evenly over the topping and drizzle with olive oil. Bake for 20 minutes, until golden brown and bubbly.

Published with permission from Book Publishing Company. Excerpt from Cookin’ Up a Storm: Sea Stories and Vegan Recipes from Sea Shepherd’s Anti-Whaling Campaigns, the Official Sea Shepherd Cookbook by Laura Dakin, Chief Chef of the Steve Irwin.