Lentil Mushroom Shepherd’s Pie is classic comfort food with a healthy vegan twist. Packed with a flavorful lentil-mushroom filling hidden under a layer of creamy pureed potatoes, it’s rich, cozy and satisfying, even for meat-eaters.
When your daughter/son/family member/friend says they are vegan, does it strike fear in your heart? Do you freeze, not quite knowing what you will serve them for dinner? Not to mention a Thanksgiving freak-out. What will you put on the table that will be suitable for dinner for your vegan and vegetarian eaters?
Rather than be afraid of the unknown, embrace it. And then pull out this recipe for Lentil Mushroom Shepherd’s Pie. It’s hearty, filling and all vegan, all the time. Lentils are protein-rich, so they stand in for the meat of a more traditional shepherd’s pie.
We’re using already-cooked lentils to make it easy and speed up the timing on this. My favorite kind is steamed lentils from Melissa’s Produce, which are perfectly cooked and ready to go, in either conventional or organic varieties. You could also use canned lentils if you prefer (rinse and drain them).
Will you take a look at how rich and — am I allowed to say it…meaty! — that looks!
Lentil Mushroom Shepherd’s Pie (Vegan)
Lentil Mushroom Shepherd's Pie is classic comfort food with a healthy vegan twist. Packed with a flavorful lentil-mushroom filling hidden under a layer of creamy pureed potatoes, it's rich, cozy and satisfying, even for meat-eaters.
- Potato layer:
- 1 1/2-1 3/4 pounds potatoes (800g), peeled and cut in half
- 3 tablespoons plant milk
- 2 tablespoons olive oil (or use vegan butter if you prefer)
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Lentil mushroom layer:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups (150g) brown mushrooms, diced
- 2 tablespoons tamari or soy sauce
- 1/2 teaspoon brown sugar
- 1/4 teaspoon chili powder
- 2 cups (400g) cooked brown or green lentils
- 1 tablespoon tomato paste
- 1/4 cup vegetable stock
- Garnish: Chopped fresh parsley
- Make potato layer: Boil water in a large pot. Add potatoes and boil for 12-15 minutes or until fork tender. Drain potatoes and return them to the pot. Add plant milk, olive oil or vegan butter, nutmeg, salt and pepper and using a potato masher, mash until smooth and creamy. (You may use an immersion blender if you want this extra smooth.) Set potato pot aside.
- Heat oven to 400F degrees (200C). Spray an 8x8-inch baking dish (or comparable size) with nonstick spray and set it aside.
- Make lentil layer: Heat olive oil in a large deep skillet. Add onions, garlic, carrots and celery. Cook for about 5 minutes, stirring occasionally. Add mushrooms, tamari or soy sauce, brown sugar and chili. Cook for 8-10 minutes or until all liquid released by mushrooms evaporates.
- Add lentils, tomato paste and veggie stock. Stir well, bring to a simmer and cook for 5 minutes or until all excess liquid evaporates. Remove from heat.
- Transfer lentil mushroom filling to prepared baking dish. Top with mashed potatoes, gently spreading the puree with the back of a spoon.
- Bake for 15 minutes, then broil for 5 minutes or until you have a golden brown crust on top.
- Decorate with freshly chopped parsley and enjoy!
- Serves 4.
Recipe source: Fresh N' Lean, a national organic food delivery service. Recipe and photo used with permission.
Copyright Dorothy Reinhold | ShockinglyDelicious.com. All rights reserved.
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