Mushroom and Lentil Shepherd’s Pie
A comforting and satisfying twist on the classic shepherd’s pie, featuring a hearty plant-based filling of mushrooms and lentils, topped with creamy mashed potatoes. Perfect for family dinners or cozy nights in.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
1 lb potatoes, peeled and quartered
1/2 cup unsweetened almond milk
2 tbsp vegan butter
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, chopped
1 cup cooked lentils
1 cup vegetable broth
2 tbsp tomato paste
1 tsp dried thyme
1 cup frozen peas and carrots
Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water until tender, about 15 minutes. Drain.
3. Mash potatoes with almond milk and vegan butter until smooth. Season with salt and pepper. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
5. Add mushrooms and cook until browned.
6. Stir in cooked lentils, vegetable broth, tomato paste, and thyme. Simmer for 10 minutes, allowing flavors to meld.
7. Add peas and carrots, stirring until heated through.
8. Transfer the mushroom and lentil mixture to a baking dish.
9. Spread mashed potatoes over the top of the mushroom and lentil mixture.
10. Bake in the preheated oven for 25 minutes or until the top is golden brown.
11. Let cool for a few minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions on medium-high until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
