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Health

Lentil and Mushroom Shepherd’s Pie

Home
Lentil and Mushroom Shepherd’s Pie

25
min
Prep Time
60
min
Cook Time
85
min
Ready in
per
Yield
350
cal
Calories

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Lentil and Mushroom Shepherd’s Pie

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 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

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.