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Mushroom Lentil Shephard's Pie!!

Original Recipe

  1. In a large saucepan over medium heat add:
    1 medium onion, diced
    8 oz mushrooms, diced
    and sautee for 5-10 minutes until onions are lightly browned and mushrooms have released all their juices.
  2. Add to saucepan:
    2 tbsp minced garlic and brown for 30-60 seconds.
  3. Add to saucepan:
    1 tbsp of flour
    and stir unil all veggies are coated.
  4. Add to saucepan:
    2 tbsp tomato paste
    1 1/2 cups rinsed, uncooked lentils
    4 cups vegetable stock 1 tsp dried thyme (or 2 tsp fresh thyme) bring to boil, then reduce to simmer and cover for 30 minutes:
  5. Add to saucepan:
    10oz bag of frozen mixed veggies (peas, carrots, green beans, corn, etc)
    and simmer for an additional 10 minutes or until lentils are tender.
  6. Slice in half and put in separate pot:
    3 lbs Yukon gold potatoes
    enough water to cover
    and boil for 20 minutes or until fork-tender.
  7. While cooking, preheat oven to 425 degrees.
  8. Once potatoes are fork-tender, drain and mash potatoes, and add:
    3-4 tbsp of vegan butter
    and combine.
  9. Lightly oil a 2-quart baking dish.
  10. Once lentil stew mixture and potato mixture are both done, transfer lentil stew mixture to baking dish and layer potatoes on top. Smooth potatoes down. Bake for 10-15 minutes or until potatoes are lightly browned.
  11. Remove from oven and let cool 10 minutes before serving.

Notes: