As you read in this blog – Review: Mayim’s Vegan Table – Kosher Hubby and I each selected a recipe we wanted to make out of Mayim’s new cookbook to review. This is the one I chose. I got really excited because for a long time, I thought Shepherd’s Pie would probably be a delicious dish but it was never Kosher (since most include ground beef and dairy). Mayim’s recipe offered me the opportunity to try something I couldn’t before.
She says it serves four. It lasted more than a week in our house (granted there were only two of us). We halved the potatoes because we don’t eat much white starchy foods in the Kosher, She Eats kitchen. It still covered the whole dish and we found ourselves eating the goodies under the potatoes. I also did not use the vegan margarine… I just couldn’t bring myself to buy it when I knew I wouldn’t use it again or often. VERY surprisingly, the mashed potatoes still were tasty without it.
Other adjustments? Like I said, we halved the recipe for the mashed potatoes section. We couldn’t find canned lentils so we bought some store brand, dried red lentils. They didn’t need to soak, just be throughly rinsed and boiled. We were just unsure what the conversion would be between dry lentils and the can… we did about a cup, it could have taken some more. Also, I recommend prepping all the ingredients PRIOR to getting started. It will just help, things move pretty quickly.
Ingredients $0.00 (4 Servings)
- Prepare the potatoes:
- Preheat the oven to 350°F. Oil a 9-inch baking pan with the cooking spray.
- Boil the potatoes in salted water until tender; about 29 minutes. Drain, return them to the pot, and mash.
- Place the nondairy milk and margarine in a small saucepan over medium heat and cook until the margarine has melted. Add 1 teaspoon of salt and 1/2 teaspoon of the pepper, and then add to the mashed potatoes and stir well until incorporated.
- In a large pan over high heat, heat the oil and sauté the onion, celery, carrot, and garlic until soft, about 8 minutes.
- Add the Italian seasoning and cook for 30 seconds.
- Add the lentils, peas, Worcestershire sauce, mustard and remaining teaspoon of salt, and 1/4 teaspoon of pepper and cook for a further 5 minutes.
(I recommend combining the Worcestershire sauce and mustard in a bowl and mixing. It got a little lumpy and I was afraid of pockets of mustard.)
- Pour into the prepared pan and spread the mashed potatoes on top. Bake for 30 minutes, until golden.
This reheats really nicely and is very tasty cold too. I ate it nearly every day for a week after we made it and enjoyed it each time! However, she uses this as a main dish. It just wouldn’t fly in our house. We are really big animal protein people. I know that ethically, Mayim (and her co-author Dr. Jay Gordon) don’t believe in eating animals and you can eat healthily without any type of animal products. We don’t agree. In the Kosher, She Eats kitchen, meat is a very vital and central piece of the puzzle. I respect their views, I just don’t agree with them. I found this dish to be a great parve option for a dairy or meat meal.
** Disclosure: I received this cookbook for free but I was not compensated for this or any posts related to Mayim’s Vegan Table. Additionally, Mayim is a personal friend but that did not come into account while reviewing this cookbook. **