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Lentil and Mushroom Shepherd’s Pie (Vegan)

There are no words to describe this, other than as a deep dish of absolute comfort. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal.

Lentil and Mushroom Shepherd's Pie (Vegan)

This Recipe is :

Dairy FreeVegan

Serves

8

Ingredients

  • 8 large or 10 medium potatoes (Yukon gold works well)
  • 2 tablespoons Earth Balance or other vegan buttery spread
  • 1/2 cup rice milk
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 6 ounces cremini or baby bella mushrooms, sliced
  • Two 15-ounce cans lentils, lightly drained
  • 2 tablespoons dry red wine, optional
  • 1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos
  • 2 to 3 teaspoons all-purpose seasoning blend (such as Spike or Mrs. Dash)
  • 1/2 teaspoon dried thyme
  • 3 tablespoons cornstarch or arrowroot
  • 8 to 10 ounces baby spinach or arugula leaves
  • Freshly ground pepper to taste
  • 1 cup fresh bread crumbs

Preparation

  1. Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
  2. Stir the Earth Balance into the potatoes until melted, then add the rice milk and mash until fluffy. Season with salt, cover, and set aside until needed.
  3. Preheat the oven to 400º F.
  4. While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
  5. Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
  6. Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
  7. Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
  8. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

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178 comments on “Lentil and Mushroom Shepherd’s Pie (Vegan)”

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Shayne Lawrence
12 Days ago

Ayla-Paige Troy


Reply
Theresa Berwick
12 Days ago

Alyssa Berwick,Galen Rea


Reply
Dianna Varnell
12 Days ago

Looks gross


Reply
Natalie Chiriboga
12 Days ago

Claudia we should make this.


Reply
Luisa Staglianò
12 Days ago

Look really good


Reply
Gallina Olegevna
12 Days ago

Nikkie Spina Susan G Perry Sherbak mmmm


Reply
Heidi Smit
12 Days ago

Nomnomnom


Reply
Nikkie Spina
12 Days ago

Made this yesterday, soooo goood!


Reply
Jenny Evans
12 Days ago

Lol like yours :) Mike McKenzie


Reply
Naja Marie Ruhiyyih Fennell
12 Days ago

Nuka Fennell


Reply
Nuka Fennell
08 Dec 2014

When we make Sheppards pie, we turn it up. Fer realz.

Nuka Fennell
08 Dec 2014

We should make this on Xmass. Jesse is veg and I am sure shed love it.

Naja Marie Ruhiyyih Fennell
08 Dec 2014

Ok, copy and save the link



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