Lentil and Mushroom Shepherd's Pie
This Lentil and Mushroom Shepherd's Pie is plant-based and packed with flavor and protein.
Equipment
- 10.5-12 inch cast iron skillet or 2-qt casserole dish
Ingredients
Mashed Potato
- 4 cups potatoes, peeled and cubed
- 2 cloves garlic, peeled and left whole
- 3 tbsp butter, use vegan butter if desired
- 1 tbsp cream or milk, plant-based
- Salt and Pepper to taste
Lentil and Mushroom
- 1 tbsp olive oil
- 1 cup onion, red chopped
- 2 cups mushrooms, chopped
- 2 cloves garlic, minced
- 1 cup lentils, brown uncooked
- 3 tbsp coconut aminos
- 1 tsp dried thyme, or 1 tbsp fresh plus additional for sprinkling
- 4 cups vegetable broth
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp cornstarch
- 1 tbsp water
- 3/4 cup corn, frozen
- 3/4 cup peas, frozen
- Optional - Hot sauce
Instructions
Mashed Potatoes
- Place potatoes and whole garlic cloves in medium saucepan, cover with water and place on stovetop. Bring to a boil and simmer for about 15-20 minutes or until a fork can easily pierce the potatoes.
- Drain the potatoes and place either back in saucepan or other heat-resistant bowl. Add butter and let melt for about 30 seconds. Add cream.
- Using a stand mixer or handheld, beat potatoes until mashed and creamy, adding additional cream for obtain desired consistency. Add salt and pepper to taste.
Lentil and Mushroom Shephard's Pie
- While the potatoes are cooking, Heat the olive oil in a cast iron skillet over medium-high heat. Add mushrooms and red onion and sauté for 5-6 minutes or until vegetables are softened. Add minced garlic and sauté about 30 seconds. Add coconut aminos and thyme, cook another minute.
- Add lentils and broth. Bring to boil, reduce heat and simmer for 15 minutes.
- Combine cornstarch and water in a small bowl, slowly add to lentil mixture while whisking until sauce is thickened. Remove from heat. Add salt and pepper.
- Spread frozen peas and corn on top of lentil mixture. **See notes
- Using a spatula, spread mashed potatoes on top of peas and corn, distributing evening. Sprinkle with additional dried or fresh thyme.
- Bake in oven at 350° Fahrenheit for 30 minutes. Remove from oven and let cool about 5-10 minutes. Serve and Enjoy!Optional: serve passing some hot sauce for a little spice and kick!
Notes
**If using a casserole dish - transfer lentil mixture to casserole and then layer with peas/corn/mashed potatoes.
Nutrition
Serving: 6gCalories: 347kcalCarbohydrates: 56gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 3mgSodium: 1055mgPotassium: 1179mgFiber: 15gSugar: 6gVitamin A: 670IUVitamin C: 32mgCalcium: 50mgIron: 4mg
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