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

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Justin Kyle Short
11 Months Ago

We love these recipes. A lot of our clients have no idea what to eat when we tell them the harms of eating animal products, not just to themselves, but to the animals as well. With recipes like these, you can't go wrong and you will undoubtedly avoid dis-eases along the way!


Reply
Lisa Lunbeck
1 Years Ago

I found this recipe the other day...so want to make it


Reply
Angela Gipson
1 Years Ago

omgosh.. Kelli Irwin and Anne LaFriniere.. check this out!!


Reply
Christina Knoll
1 Years Ago

Yum! George Lunbeck Lisa Lunbeck


Reply
Noe Klenk
1 Years Ago

The perfect receipe for tonight! Thank you


Reply
Yoges Nathan
1 Years Ago

YUMMM!


Reply
Alice Rogers Geer
1 Years Ago

Sounds great! Must try this some time!


Reply
Naseeb El Aman
1 Years Ago

Sweet one.....


Reply
Marian Figueroa Guzman
1 Years Ago

Oh my god, I like it


Reply
Sandy White Dal Pozzo
1 Years Ago

Courtney Dal Pozzo Check this out!


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