Vegan Shepherd's Pie with Lentils and Mushrooms
Get ready for a satisfying and comforting Shepherd's pie that uses lentils and mushrooms instead of the traditional ground meat filling. The complex flavor profiles in this dish result in a savory and delicious meal everyone will love.
Equipment
- cast iron pan
Ingredients
Mashed potatoes
- 5 lbs of potatoes
- ½ cup vegan butter softened
- ¼ cup nutritional yeast
- 1 tsp salt
Lentils
- 2 tbsp olive oil
- 2 sprigs fresh rosemary minced
- 350 g mushrooms diced
- 1/2 yellow onion diced
- 2 carrots diced
- 2 sticks of celery diced
- 4 cloves garlic diced
- 2 tbsp powdered coriander
- 12 sundried tomatoes diced
- 3 tbsp Worcestershire sauce
- 1 tbsp soy sauce sub tamari for gluten free
- 1 can of lentils or 1.5 cups cooked
- 1 cup frozen peas
- ½ cup red wine
- ½ cup veggie broth
Instructions
- Preheat the oven to 400°F
- Peel and quarter the potatoes, then add them to a pot and cover them with water. Bring the water to a boil, then cover and simmer for 10-15 minutes or until the potatoes are fork tender.
- Drain and let them sit out to dry out for a few minutes. Add them to a bowl and mash lightly. Add the butter, nutritional yeast, and salt. Mash until smooth, then set aside.
- Heat a cast iron pan to medium heat (see notes if you are not using a cast iron pan). Once hot, add the oil to a cast iron pan, then cook the rosemary in the oil until fragrant, about 2 - 3 minutes, being careful not to burn the rosemary..
- Increase the heat to medium-high. Add the mushrooms, onions, carrots, celery, garlic, and coriander. Season with salt and pepper. Cook down for about 15 mins
- Add in the sundried tomatoes, Worcestershire sauce, and soy sauce. Cook for a couple minutes.
- Add the wine, and simmer until the alcohol cooks off, a couple minutes
- Add in lentils, peas, and veggie broth. Combine and simmer for about 5 to 10 minutes.
- Top the dish with the mashed potatoes or transfer the lentils to an oven safe dish before topping with potatoes if you’re not using a cast iron.
- Drizzle some olive oil on the surface of the potatoes (optional).
- Bake for 15 minutes and then broil for 2 to 3 minutes, but keep an eye on it to make sure it doesn’t burn.
Notes
If you are not using a cast iron skillet to make this dish, transfer the lentil mixture to an oven safe dish before topping with the potatoes. Use a medium sized dish, the exact measurements are not important for baking this dish. You don't want to use a dish that is too small and have the ingredients overflowing in the oven. Alternatively, you don't want to use a dish that's too large and have the lentils and potatoes spread out too thin. Use your best judgement here.