Vegetarian Shepherd's Pie (Freezer-Friendly)

Instructions

1. 01

   For the filling - Heat 5 tablespoons oil, over medium-high, until shimmering, in a Dutch oven or large pot. Cook half of shiitake mushrooms, until browned, stirring occasionally, about 6 minutes. Remove from the skillet onto a plate. Repeat with the baby portabello mushrooms, adding additional 5 tablespoons oil, cooking until browned, about 6 minutes. Transfer the mushrooms to the plate and set aside.

2. 02

   Heat remaining 2 tablespoons oil to the large pot or Dutch oven, over medium-high heat. Add onion and carrots, cook, stirring occasionally, until carrots are tender and onions are translucent, about 3 minutes.

3. 03

   Add the reserved mushrooms and garlic to the large pot or Dutch oven, until fragrant, about 30 seconds. Stir tomato paste, until darkened, about 2 minutes. Add red wine (optional), scraping up the brown bits on the bottom of the pan, as needed.

4. 04

   Stir rinsed green lentils, broth, bay leaves, soy sauce (tamari), ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over medium-high heat, then let simmer over a medium-low heat, uncovered, until most of the liquid has been absorbed by the lentils and lentils are tender, about 45 minutes.

5. 05

   For the topping - Add potatoes, 1 teaspoon salt to a large pot. Cover with water (about 12 cups). Boil over high heat, then reduce to a simmer over medium-low heat, until they’re cooked through and you can easily pierce them with a fork or knife, 16-18 minutes. Using a colander drain the potatoes. Return potatoes to the pot and mash together using a fork, potato masher, or mixer with paddle attachment. Add milk, butter, and ¼ teaspoon black pepper and remaining 1 teaspoon table salt to the potatoes and mash until thoroughly incorporated.

6. 06

   Build the layers of the shepherd's pie into the wells of your Souper Cubes 2-cup trays. For this recipe you will need four, Souper Cubes 2-cup trays, which will give you 8 portions. Start by filling the wells up halfway (about 1 cup) with mushroom-lentil base. Then divide evenly by spooning mashed potatoes (about 1 cup per well) on top of the mushroom-lentil base.

7. 07

   Sprinkle the shredded cheddar cheese or parmesan on top of mashed potatoes before freezing, if desired.

8. 08

   Place the trays with labeled lids in the freezer overnight to fully freeze.

9. 09

   Allow the trays to stand on the counter for 5 minutes before removing the lid and popping out the frozen cubes. This will allow the cubes to pop out much easier for you.

10. 10

    Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.

11. 11

    In the oven - When you are ready to reheat in the oven, remove your shepherd's pie from the freezer to thaw, ideally for a few hours to overnight. Preheat the oven to 350°F, then add to Souper Cubes Square Baking Dish or oven-proof container, bake until the thermometer registers 165°F and is bubbling on the edges, for about 40 minutes. Before serving, place under the broiler in the oven for 3-4 minutes.

12. 12

    Alternatively, you can bake from frozen in the oven, simply place the frozen vegetarian shepherd's pie into Souper Cubes 5-inch baking dish, place in a preheated oven to 350°F, then add to Souper Cubes Square Baking Dish or oven-proof container, then bake until the thermometer registers 165°F and is bubbling on the edges, for about 50 minutes. Before serving, place under the broiler in the oven for 3-4 minutes.

13. 13

    In the microwave from frozen - place in a 5-inch Square Souper Cubes Baking Dish, with cover on but slightly vented, then in a microwave at 50% power for about 5 minutes. On high heat until steaming, about 3 minutes. From thawed - place in a 5-inch Square Souper Cubes Baking Dish, with cover on but slightly vented, then in a microwave at 100% power for about 5 minutes.