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Mushroom Lentil Shepherd’s Pie

a mushroom lentil shepherd's pie in a cast iron pan on a white board
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Categories: gluten free, vegan, main dish, meal prep

Serves: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Bake Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

Scale

Mashed Potatoes

  • 3 lbs/1350g russet potatoes (peeled and diced)
  • 1/3 cup/78ml soy or cashew milk
  • 2 tsp/12g salt (divided)
  • 1/2 tsp/1g ground black pepper

Filling

  • 2 tbsp/30ml olive oil
  • 1 1/2 lbs/625g mushrooms (sliced (button or crimini))
  • 1 medium/150g yellow onion (diced)
  • 1 large/115g carrot (peeled and diced)
  • 1 rib/75g celery (diced)
  • 2 cloves/10g garlic (minced)
  • 1/2 cup/100g green or grey lentils
  • 2 tbsp/30g tomato paste
  • 1 tbsp/15ml tamari
  • 2 tsp/10g dijon mustard
  • 1 tsp/1g dried thyme
  • 1 tsp/1g dried rosemary
  • ½ tsp/1g ground black pepper
  • 1 cup/235ml broth
  • 2 cups/300g frozen peas
  • To serve: fresh ground pepper (nutritional yeast, fresh parsley)

Instructions

  1. Bring a large pot of water to a boil with 1 tsp/6g salt.
  2. Peel and diced the potatoes. Smaller diced potatoes will cook faster but lose more starch into the water.
  3. Cook the potatoes until soft enough to be pierced with the fork.
  4. Reserve 1 cup/235ml of starchy water and drain the rest. Move the potatoes to a bowl.
  5. Add the milk, ½ cup/120ml reserved water, ½ tsp/3g salt and pepper. Mash until smooth. Add more of the reserved water as needed. Taste and adjust salt as needed.
  6. Dice onion and mince garlic.
  7. Wash, trim, and slice the mushrooms thinly.
  8. Peel the carrot and finely dice the celery and carrot.
  9. Preheat oven to 375°F/190 C. Use a large cast iron pan with an oven proof handle or have a large, deep baking dish ready.
  10. In the cast iron or in a large frying pan, heat the olive oil over medium-high.
  11. Add the diced onion. Cook, stirring occasionally, for 4-6 minutes until translucent and beginning to brown.
  12. Add the sliced mushrooms and cook, stirring regularly, until mushrooms are soft and reduced, about 5 minutes.
  13. Reduce heat to medium. Add the celery, carrot, and garlic. Cook stirring regularly for 3-5 minutes until beginning to soften.
  14. Remove from heat. Add lentils, tomato paste, mustard, thyme, rosemary, and pepper. Stir to coat everything.
  15. Add broth and tamari. Stir until well distributed.
  16. Scatter the peas in a layer on top of the mushroom-lentil mixture.
  17. Spread a layer of mashed potatoes over the peas, sealing everything in.
  18. Bake for 40-45 minutes until lightly browned on the top of the potatoes and bubbly at any spots where the filling is leaking out. For more browning, place under the broiler for 2-3 minutes.
  19. Serve immediately garnished with more chopped parsley or fresh ground black pepper.
  20. Can be frozen whole or in portions for easy meals.

Notes

Tamari: As a fermented product, tamari adds umami depth as well as salt to the filling.

Salt: Depending on broth and soy sauce used, you may need to add additional salt to the filling. Taste a mushroom or carrot piece after adding the broth to determine how much more salt is needed.

Milk: Soy or cashew will be the most neutral flavor with the right balance of fat.

For cheesy mashed potatoes: Add 4 tbsp/25g grated vegan/gluten free parmesan or 2-3 tbsp/16-24g nutritional yeast to mashed potatoes. For richer mashed potatoes add 2 tbsp/28g vegan/gluten free butter.

Find it online: https://thevgftable.com/mushroom-lentil-shepherds-pie/