Shepherd’s pie is a wonderful dish, normally made with a ground meat – this particular recipe is designed for vegetarian consumption and is perfect for a Meatless Monday – especially one as cold as today! While this recipe takes some work, it is definitely worth the extra effort, and is sure to become one your favorite “comfort” foods.
Lentil and Mushroom Shepherd’s Pie
What you will need:
For the mashed potato topping –
- 8 large or 10 medium potatoes
- two tablespoons of coconut oil or butter
- 1/2 cup of rice milk or regular milk
- salt to taste
For the filling –
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 6 ounces of cremini (white) or baby bella mushrooms, sliced
- Two 15 ounce cans of cooked lentils, drained
- 2 tablespoons of red wine (optional)
- 1 – 2 tablespoons of soy sauce or Bragg’s liquid aminos
- 2 – 3 teaspoons all purpose seasoning blend (like Mrs. Dash)
- 1/2 teaspoon dried thyme
- 3 tablespoons of cornstarch or arrowroot
- 8 to 10 ounces of baby spinach or arugula leaves
- freshly ground pepper to taste
- 1 cup of fresh bread crumbs
Peel and dice the potatoes. Place in large saucepan with enough water to cover. Bring to a simmer, then cover and simmer about 20 minutes until tender. Drain and put into a mixing bowl. Add the coconut oil, salt and rice milk and mash until fluffy. Set aside until needed.
Preheat the oven to 400 degrees.
While the potatoes are cooking, heat the olive oil in a large skillet. Add the onion and saute until the onion is translucent. Add the garlic and mushrooms and and saute until the onion is golden.
Add the lentils and their liquid and bring to a simmer. Stir in the wine, soy sauce, and seasonings. Cook gently for about 5 minutes. Combine the cornstarch with a small amount of cold water in a little container (about 2 tablespoons of water). Stir the cornstarch liquid into the lentil mixture to thicken it.
Add the spinach a little at a time to wilt it. Remove all from the heat and adjust seasoning to your taste.
Lightly oil a 2 quart casserole dish. Scatter the bread crumbs evenly along the bottom. Pour in the lentil mixture. Then spread the mashed potatoes over the top of the lentil mixture carefully.
Bake for 30-35 minutes or until the potatoes turn golden and slightly crusty. Let it rest for about 10 minutes, then cut and serve.
Bon apetit! Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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