Lentil and Mushroom Shepherd's Pie
Ingredients
- 1 cup dried brown lentils
- 2 tbsp olive oil
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp tomato paste
- 1 cup vegetable broth
- Salt and pepper to taste
- 4 large potatoes peeled and quartered
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
Instructions
- Preheat oven to 375°F (190°C).
- Cook lentils according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.
- Add mushrooms and garlic. Cook for another 5 minutes.
- Stir in thyme, rosemary, tomato paste, and vegetable broth. Simmer for 10 minutes.
- Add cooked lentils to the vegetable mixture. Season with salt and pepper.
- Meanwhile, boil potatoes until tender. Drain and mash with plant-based milk and vegan butter.
- Transfer lentil mixture to a baking dish. Top with mashed potatoes.
- Bake for 25-30 minutes until the top is golden brown.
Notes
Estimated Nutritional Information (per serving):
- Calories: 320
- Protein: 14g
- Carbohydrates: 50g
- Fat: 8g
- Fiber: 12g