A hearty, flavorful dish. About 20 minutes to prep, then into the oven for 15. Canned lentils mean a quick assembly.
Lentil Mushroom Shepherd’s Pie
With potatoes, cabbage, and mushrooms, this is a great recipe for St. Patrick's Day.
Servings: 4 people
Ingredients
- 4 large potatoes or 5 medium
- 1/2 cup plant milk unsweetened
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 5 ounces cremini mushrooms
- 1/4 whole cabbage, sliced thin
- 1 15-oz can lentils do not drain
- 2 tbsp red wine optional
- 1 tbsp soy sauce
- 2 tbsp tomato paste
- 1 tsp thyme
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 1 cup vegetable broth or water
Instructions
- Preheat the oven to 400 degrees F.
- Peel and dice the potatoes. Place in a large pot of salted water to cover. Bring to a boil, then simmer until soft, about 15 minutes.
- Drain. Transfer to a bowl, add the plant milk, and mash with a fork, a mixer or a food processor — your choice. Set aside.
- While the potatoes are cooking, sauté the onion for a few minutes until soft. Add the garlic, cabbage, and mushrooms, continue to sauté.
- Add the lentils and their liquid, the wine, soy sauce, tomato paste, thyme, and pepper. Simmer for 5 minutes.
- Dissolve the cornstarch in the cup of broth or water. Add to the lentils. Stir; it will thicken. Add water or broth if it gets too thick.
- Lightly oil a 9 x 9 casserole dish. Pour in the lentil mixture, then cover the top with mashed potatoes.
- Bake for 15 minutes. Let stand for 10 minutes before serving.
Notes
This is a great make-ahead recipe. Refrigerate or freeze before the baking step.
Make it in little ramekins or pie plates for an elegant touch.