How to Make Vegan Shepherd's Pie with Mixed Mushrooms and Lentils

Simple Summary

This vegan Shepherd's Pie with mushrooms is a hearty, comforting dish that reimagines the classic with plant-based ingredients. It features a savory mushroom and lentil filling topped with creamy mashed potatoes for a satisfying meal.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs (900g) russet potatoes, peeled and quartered
• 1/4 cup (60ml) unsweetened plant-based milk
• 2 tbsp (30ml) olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 lb (450g) mixed mushrooms (button, shiitake, and cremini), chopped
• 1 cup (200g) cooked green lentils
• 1 cup (240ml) vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp soy sauce
• Salt and pepper to taste
• 1/4 cup (15g) chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).

2. Place the peeled and quartered potatoes in a large pot. Cover with cold water and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender.

3. Drain the potatoes and return them to the pot. Add plant-based milk and mash until smooth. Season with salt and pepper to taste. Set aside.

4. In a large skillet, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.

5. Add chopped mushrooms to the skillet and cook for another 5-7 minutes until they release their moisture and begin to brown.

6. Stir in cooked lentils, vegetable broth, tomato paste, thyme, rosemary, and soy sauce. Simmer for 10 minutes until the mixture thickens. Season with salt and pepper.

7. Transfer the mushroom and lentil mixture to a 9x13 inch baking dish, spreading it evenly.

8. Carefully spread the mashed potatoes over the filling, creating an even layer. Use a fork to create texture on the surface.

9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

10. Remove from the oven and let cool for 10 minutes before serving. Garnish with fresh parsley.

Chef's Notes

• For a gluten-free version, ensure your vegetable broth and soy sauce are gluten-free certified.
• You can use any combination of mushrooms you prefer or have on hand.
• To save time, use pre-cooked lentils or prepare them in advance.
• For a richer flavor, add a splash of red wine when cooking the mushrooms.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutritional Info

Per serving (approximate):

• Calories: 300
• Protein: 10g
• Carbohydrates: 45g
• Fiber: 8g
• Fat: 10g This dish is high in fiber, potassium, and B vitamins from the mushrooms and lentils. It's also a good source of plant-based protein and complex carbohydrates.

Serving Suggestions

Serve this Vegan Shepherd's Pie hot from the oven with a side of steamed green vegetables like broccoli or peas. For a complete meal, pair it with a crisp green salad dressed with a light vinaigrette. This dish is perfect for family dinners, potlucks, or meal prep. Garnish with additional fresh herbs like thyme or chives for an extra pop of flavor and color.