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Lentil and Mushroom Shepherd’s Pie [Vegan]

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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 vegan butter
  • 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.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


MushroomPotato RecipesYellow/Yukon Gold Potato

 

AUTHOR & RECIPE DETAILS


photo

Nava Atlas is the author and illustrator of many books on vegetarian cooking, most recently Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, and The Vegetarian 5-Ingredient Gourmet. In addition to cookbooks and articles, Nava also produces visual books on family themes, humor, and women’s issues. For lots of easy vegan recipes, visit Nava's site, VegKitchen.


 

 



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178 comments on “Lentil and Mushroom Shepherd’s Pie [Vegan]”

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Cheryl
1 Years Ago

This. Is. Delicious!!!!!


Reply
Shayne Lawrence
1 Years Ago

Ayla-Paige Troy


Reply
Theresa Berwick
1 Years Ago

Alyssa Berwick,Galen Rea


Reply
Dianna Varnell
1 Years Ago

Looks gross


Reply
Natalie Chiriboga
1 Years Ago

Claudia we should make this.


Reply
Luisa Staglianò
1 Years Ago

Look really good


Reply
Gallina Olegevna
1 Years Ago

Nikkie Spina Susan G Perry Sherbak mmmm


Reply
Heidi Smit
1 Years Ago

Nomnomnom


Reply
Nikkie Spina
1 Years Ago

Made this yesterday, soooo goood!


Reply
Jenny Evans
1 Years Ago

Lol like yours :) Mike McKenzie


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