How To Make Mushroom and Lentil Shepherd’s Pie
A hearty and delicious vegetarian version of the classic comfort food, perfect for a cozy dinner.
Preparation: 20 minutes
Cooking: 40 minutes
Total: 60 minutes
Serves:
Ingredients
- 1 cup of green lentils
- 2 cups of vegetable broth
- 2 tbsp of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 8 oz of mushrooms, sliced
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- 2 tbsp of tomato paste
- Salt and pepper, to taste
- 4 cups of mashed potatoes
Instructions
- Preheat oven to 375°F.
- In a medium saucepan, combine lentils and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook for 3-4 minutes, until softened.
- Add carrot, celery, and mushrooms and cook for another 5-6 minutes, until vegetables are tender.
- Add thyme, rosemary, tomato paste, salt, and pepper. Stir to combine.
- Add cooked lentils to the skillet and stir to combine with the vegetable mixture.
- Transfer the lentil and vegetable mixture to a large baking dish. Spread the mashed potatoes over the top, using a spoon or a spatula to smooth it evenly.
- Bake for 20-25 minutes, until the mashed potatoes are golden brown and the filling is bubbling.
- Serve hot and enjoy!
Nutrition
- Calories : 405kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 708mg
- Total Carbohydrates : 69g
- Dietary Fiber : 16g
- Sugar : 7g
- Protein : 15g
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