February on the wane. Snow lies deep, but underneath, the rich earth waits.
It's a month yet until Equinox and calendar Spring: still plenty of time to stoke up the oven and savor the dark, warming foods of Winter.
Think of it as sympathetic magic. The lentils' pebbly texture and loamy, over-seasoned umami pair beautifully with the mashed potatoes' creamy blandness.
Beneath the snow, the rich, dark earth awaits.
Boss Warlock's 'Spring's a-Comin', But She Ain't Here Yet' Lentil Shepherd's Pie
mashed potatoes made (however you make them) from 6 potatoes
1 cup dried brown (or green) lentils, picked over
2 cups vegetable stock
1 large onion, minced
5 cloves garlic, minced
2 carrots, minced
3 stalks celery, minced
1 red bell pepper, minced
1/2 teaspoon dried thyme
2 tablespoons tamari
black pepper to taste
olive oil
paprika
Make a sofrito (mince) of the onion, garlic, carrot, celery, and red pepper. Saute in olive oil until it begins to brown.
Add lentils and mix well. Add 1½ cups vegetable broth and cook, stirring occasionally, until the lentils have absorbed it all. Continue adding broth, a few tablespoons at a time, until lentils are just al dente.
Season to taste with tamari, thyme, and black pepper.
Spread lentil mixture in an oiled baking dish; seal with a layer of mashed potatoes.
Drizzle top with olive oil and dust with paprika.
Bake uncovered at 350º until golden brown.
