Vegetable Shepherds "Pies"

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Vegetable Shepherds "Pies"
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 pounds red-skinned potatoes, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 1 small beet (about 4 ounces)--peeled, shredded and squeezed dry in paper towels
  • 2 carrots, finely shredded (about 3/4 cup)
  • 8 scallions, thinly sliced
  • 2/3 cup cooked brown rice
  • 2 15 ounce cans lentils, rinsed
  • 3/4 cup crushed unsweetened brown rice cereal
  • 1/2 cup hulled sunflower seeds, toasted
  • 3 tablespoons ketchup
  • 1 cup frozen peas, thawed

Preparation

In a large saucepan, add the potatoes and enough water to cover by 1 inch. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 20 minutes; drain, reserving 1/3 cup of the potato cooking water. Return the potatoes to the pot and mash well. Add the cooking water and 3 tablespoons olive oil; season with salt and pepper.

Position a rack in the center of the oven and preheat to 425 degrees . Line a baking sheet with parchment. In a large nonstick skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the beet, carrots and scallions to the pan and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and add the rice, lentils, rice cereal, sunflower seeds and ketchup. Mash with your hands until it resembles a meat loaf mixture. Season with salt and pepper, then shape into six 3 1/2-inch patties.

Using the same skillet, heat 2 tablespoons olive oil over medium heat. Add half of the patties and cook, turning once, until browned, 6 to 8 minutes. Transfer to the prepared baking sheet; repeat with the remaining patties.

In a small bowl, toss the peas with salt, pepper and 1 1/2 teaspoons olive oil. Divide the mashed potatoes into 6 portions. Shape each portion into a mound, form a well in the center and place on top of the patties. Fill each well with some of the peas. Bake until hot, about 20 minutes. Drizzle with the remaining 1 tablespoon olive oil.