Lentil Mushroom Shepherd’s Pie Hearty, filling, and 100% vegan

By: Fresh n’ Lean

Classic comfort food with a healthy vegan twist. Packed with flavorful lentil mushroom filling hidden under a layer of creamy pureed potatoes. Rich, cozy, and satisfying, perfect for those chilly evenings.

Total time: 50 minutes

 

Ingredients:  (serves 4)

Lentil mushroom layer:

1 tbsp olive oil

1 yellow onion, diced

2 garlic cloves, minced

1 carrot, diced

1 celery stalk, diced

150g brown mushrooms, diced

2 tbsp tamari or soy sauce

¼ tsp chili powder

½ tsp brown sugar

400g (2 cups) brown or green lentils, canned or cooked

1 tbsp tomato paste

¼ cup vegetable stock

 

Potato layer:

800g potatoes, peeled and cut

3 tbsp plant milk

2 tbsp olive oil or vegan butter

¼ tsp nutmeg

Salt and pepper to taste

For serving: freshly chopped parsley

 

Instructions:

1. Boil the potatoes for 12-15 minutes or until fork tender. Drain, add plant milk, olive oil or vegan butter, nutmeg, salt, and pepper and using a hand (immersion) blender or a potato masher, puree until smooth and creamy. Set aside.
2. Heat olive oil in a large deep skillet. Add onions, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
3. Add mushrooms, tamari or soy sauce, brown sugar, and chili. Cook for 8-10 minutes or until all liquid released by mushrooms evaporates.
4. Add lentils, tomato paste, and vegetable stock. Stir well, bring to a simmer, and cook for 5 minutes or until all excess liquid evaporates.
5. Preheat oven to 400°F. Transfer lentil mushroom filling to a baking dish (8×8 inch or comparable). Top with mashed potatoes, gently spread the puree with a spoon.
6. Bake for 15 minutes, then broil for 5 minutes or until you have a golden brown crust on top.
7. Decorate with freshly chopped parsley and enjoy!