Lentil Shepherd's Pie (Printable Version)
# What You'll Need:
→ Lentil Filling
01 -
225 g finely chopped white or crimini mushrooms (approx. 3 cups)
02 -
175 g diced onion (approx. 1 cup, medium-sized)
03 -
15 g crushed or grated garlic (approx. 3 cloves)
04 -
5 g finely chopped fresh thyme (or 1 tsp dry)
05 -
5 g finely chopped fresh rosemary (or 1 tsp dry)
06 -
2 tbsp all-purpose flour
07 -
130 g frozen peas (approx. 1 cup)
08 -
130 g frozen corn (approx. 1 cup)
09 -
150 g chopped celery (approx. 2 cups, 3 stalks)
10 -
225 g dry brown lentils (approx. 1 cup, or 2 cups cooked)
11 -
60 ml tamari (approx. 1/4 cup)
12 -
28 g tomato paste (approx. 2 tbsp)
13 -
1 cup vegetable stock
→ Potato Topping
14 -
1175 g peeled and chopped yellow flesh potatoes (approx. 4 large)
15 -
120 ml unsweetened almond milk (approx. 1/2 cup)
16 -
2 tbsp olive oil or vegan butter
17 -
1 tsp garlic powder
18 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
In a medium pot, combine 225 g dried brown lentils with 3 cups of water and a pinch of salt. Cook over medium heat for 15 minutes until tender. Drain and set aside.
02 -
Place peeled potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes can be pierced with a fork.
03 -
Drain the cooked potatoes and return them to the pot. Add olive oil, almond milk, salt, and pepper. Use a potato masher to mash until smooth.
04 -
Preheat the oven to 350°F (175°C).
05 -
Over medium heat, sauté mushrooms, onions, garlic, celery, and fresh herbs in 1 tbsp olive oil until softened, about 2-3 minutes.
06 -
Sprinkle 2 tbsp of all-purpose flour over the sautéed vegetables and stir together.
07 -
Stir in the tomato paste, tamari, and vegetable stock. Mix well and bring to a simmer.
08 -
Add the cooked lentils, frozen corn, and peas. Adjust seasoning with salt and pepper. Cook for 4-5 minutes until the sauce thickens.
09 -
Transfer the lentil mixture into a 9x13-inch baking dish. Spread the mashed potatoes evenly on top.
10 -
Place the dish on a baking tray to catch any spills. Bake uncovered for 25-30 minutes at 350°F (175°C). Optionally, broil for 1-2 minutes for a crispy top.
11 -
Allow the dish to cool for 5-10 minutes before serving to help the layers thicken.
# Helpful Notes:
01 -
Let the dish cool before storing, and reheat in an oven or microwave as desired.