Shepherd’s pie is a classic stick-to-your ribs comfort dish, but making it work on a weeknight is a challenge. Our simple solution: lose the beef. Here, we simmer lentils with vegetable broth and a generous glug of Irish stout (you know what to do with the rest of the bottle), then saute with toothsome root veggies, canned tomatoes and plenty of aromatic spices. Add some color and extra flavor with mashed roasted sweet potatoes and bake until your mouth starts to water from the heavenly aroma wafting through your kitchen. It’s Monday night comfort done right. Get the recipe here.
-photo by Carmen Troesser
This article appears in December 2014.