According to Wikipedia Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potatoes..

The term cottage pie is known to have been in use in 1791,when the potato was being introduced as an edible crop affordable for the poor. The term “shepherd’s pie” did not appear until 1877, and since then it has sometimes  been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton.  The term “shepherd’s pie” should be used when the meat is mutton or lamb with the origin being that shepherd are concerned with sheep and not cattle.  Historically this dish is made with the scraps of  any meat.

As for me, I use lentils, mushrooms and a lot of flavor .

serves 4-6

2       cups lentils

1/4    cup olive oil

1       pound white mushrooms, sliced

1       medium red onion, finely chopped

6      cloves garlic, mashed

1      cup chopped cilantro

2     tablespoons tomato paste

4      tablespoons pomegranate molasses

1      teaspoon chili paste

3     potatoes

2     cloves garlic, mashed

1/2  teaspoon ground coriander

1/8 teaspoon cayenne pepper

salt to taste

-Wash and place the lentils in a pot, bring to a boil and boil until cooked but not mushy.  Drain the lentils and set aside.

-Heat 4 tablespoons and saute the mushrooms until the water evaporated and the mushrooms start to get golden.

-Add the onions, stir and cook over low heat for couple minutes.  Add half of the garlic and the cilantro.  Stir and cook over low heat for 5 minutes.

-Dissolve the tomato paste in 1 cup water.  Add the pomegranate molasses, the salt and the chili paste.  Pour this mixture over the mushroom.  Add the lentils, stir and cook over low heat for 5 minutes.  Spoon into deep baking dish.

-Peel and boil the potatoes until soft.  Place the potatoes in bowl, add the rest of the garlic, the rest of the olive oil, the coriander, the cayenne pepper and salt.  Mash the potato until smooth.  Add little boiling water to make the potato smooth.  Cut one tip of large Ziploc bag and fit  with tip 21 and fill 1/2 full with mashed potatoes. Hold the decorating bag with the tip should be lightly touching the surface. Using a steady, even pressure, squeeze small cone shape on top of the lentils mixture.  Repeat until the potato covered all the lentil mixture.

-Bake in a 375 F. for 25 minutes or until the tips are golden.

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Filed under: Food Allergies, Gluten Free Series, Uncategorized, Vegan, Vegetarian, gluten free