Lentil Shepherd’s Pie
Comforting Lentil Shepherd’s Pie made with mushrooms, carrots, peas and garlic mashed potatoes. Refrigerate or freeze easily.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
https://www.plantbasedcooking.com/recipe/green-goddess-grain-bowl/
Lentil Shepherd’s Pie
Comforting Lentil Shepherd’s Pie made with mushrooms, carrots, peas and garlic mashed potatoes. Refrigerate or freeze easily.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
https://www.plantbasedcooking.com/recipe/green-goddess-grain-bowl/
Ingredients
  • 1 Tbl low sodium vegetable broth or water + a little red wine (optional)
  • 1 cup dried green lentils or brown (or 1, 19 oz. canned lentils)
  • 1 bay leaf
  • 10 small-med red potatoes unpeeled cut in half and steamed until tender
  • 1 small head garlic Leave on the papery skin and cut in half.
  • 1/2 cup non-dairy milk (or try 1/2 cup homemade)
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3-4 sprigs fresh thyme
  • 8 oz. crimini mushrooms or white button, sliced
  • 2 cup carrots peeled and diced
  • 8 oz. red wine (or 1 cup vegetable broth), divided
  • 1 cup frozen peas
  • 2 Tbl tomato paste
  • 2 Tbl all-purpose flour + 2 Tbl veggie broth or non-dairy milk
  • 2 Tbl Vegan Worcestershire sauce
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 °
Lentil Prep:
  1. Rinse the lentils to clean and add them, plus 2 cups vegetable broth or water and 1 bay leaf, to a saucepan. Do not salt until after they cook. Bring to a rapid simmer then reduce heat. Cook uncovered for 20-30 minutes adding water as needed to keep covered. Drain when tender and set aside.
Potato Prep:
  1. Wrap the garlic halves in foil and place on a rack in the oven that is preheating. Roast for about 30 minutes until tender when pierced with a knife. Set aside.
  2. Place the halved potatoes in a steamer or a pot of water and cook until tender, about 10-15 minutes.
  3. When the potatoes are tender, pour off the water off and put them back into the same pan. Using 1/2 head or more, depending on your preference, squeeze the roasted garlic from their skins into the pan. You can save the other half, if not used, as a spread on toast or in a roasted garlic dressing. Add the non-dairy milk to the potatoes and mash by hand or use a hand-held mixer. Add more non-dairy milk as needed if they are too dry. Season with salt and pepper to taste.
Main Prep:
  1. While the lentils and potatoes are cooking, add the 2 Tbl. veggie broth or water plus 2 oz. wine to a large pan and saute the chopped onion, minced garlic, and carrots for a couple of minutes over medium heat. Then add the sliced mushrooms. Season with fresh thyme, salt, and pepper and cook until all is tender.
  2. Add the tomato paste to the pan and saute for a few minutes to bring out its flavor. Then add the Worcestershire sauce and remaining 6 oz. wine or veggie broth and stir to combine.
  3. Add the lentils to the sauteed onion, along with the carrots, mushrooms and peas and stir.
  4. Combine flour and a little veggie broth or water in a small bowl and whisk to remove any lumps. Pour into lentil mixture, combine and cook until thickened a little.
  5. Pour the lentil mixture into a baking dish, smoothing the top. Top with the mashed potatoes.
  6. Bake 20-30 minutes or until hot and bubbling and potatoes are slightly browned.
  7. This dish can be refrigerated or frozen, but allow more time if dish is cold.
Nutrition Facts
Lentil Shepherd’s Pie
Amount Per Serving
Calories 419 Calories from Fat 23
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 0.3g 2%
Sodium 202mg 8%
Total Carbohydrates 85g 28%
Dietary Fiber 12.8g 51%
Sugars 11.4g
Protein 17.9g 36%
Vitamin A 31%
Vitamin C 85%
Calcium 12%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com