-
25
minPrep Time -
60
minCook Time -
85
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:wheat,soy
- Seasons:winter,fall
- Cuisines:
- Courses:dinner
Recipe Description
Relish the comforting taste of our Lentil and Mushroom Shepherd’s Pie. This hearty vegan dish features a savory filling of lentils and mushrooms, cooked with onions, carrots, and celery in a rich vegetable gravy. Topped with creamy mashed potatoes and baked to golden perfection, it’s a wholesome and satisfying meal that brings a touch of warmth to your table.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped
- 1 cup green lentils, rinsed
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- 2 cups mashed potatoes (prepared with vegan butter and non-dairy milk)
- 1/2 cup frozen peas
- 1/2 cup carrots, diced
- 1 teaspoon smoked paprika (for garnish)
Steps:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
- Add the mushrooms and cook until they start to release their moisture, about 5 minutes more.
- Stir in the lentils, vegetable broth, tomato paste, thyme, and soy sauce. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, or until the lentils are fully cooked.
- Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top. If desired, use a fork to create ridges on the potatoes.
- Sprinkle the top with smoked paprika for color and flavor.
- Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the edges are bubbly.
- Let it cool for 10 minutes before serving.
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