Veggie and Lentil Shepherd’s Pie
36
- Prep Time25 mins
- Total Time1 hr
- Makes4 servings
Produced by Sun Ngo; Food styling by Ashley Denton; Prop styling by Madeleine Johari
Add this hearty shepherd's pie to your next plant-based dinner plan, featuring a cozy blend of veggies, fresh thyme and soft mashed potatoes.
Filling
2 tbsp olive oil
1 227-g pkg sliced cremini mushrooms, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced
2 tbsp fresh thyme leaves
1 540-mL can lentils, drained and rinsed
2 cups mushroom broth
1 cup frozen peas
1/2 cup large-flake oats
2 tbsp tomato paste
2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
Mashed Potatoes
750 g yukon gold potatoes, peeled and cut in 1/2-in. pieces
1/2 cup plant-based butter
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1/2 tsp salt
Instructions
Filling: Heat a large frying pan over medium-high. Add oil, and then mushrooms, onion, carrot, garlic and thyme. Cook, stirring occasionally, until mixture looks dry, 8 to 10 min.
Stir in lentils, broth, peas, oats, tomato paste, vinegar, ¼ tsp salt and pepper. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, until oats are tender and mixture is thickened but still saucy, 10 to 12 min.
Potatoes: Meanwhile, combine potatoes with enough water to cover in a medium pot. Bring to a boil and cook until tender, 10 to 12 min. Drain well and return potatoes to pot. Add butter, nutritional yeast, Dijon and ½ tsp salt. Mash until smooth.
Position rack in top third of oven and preheat broiler. Transfer filling to a 9×9-in. baking pan. Spread potatoes evenly over filling. Broil until top starts to brown, 8 to 10 min.