Description

A hearty and comforting vegan take on the classic Shepherd's Pie, featuring a flavorful lentil and mushroom filling topped with creamy mashed potatoes.

Ingredients

The filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 ounces (450g) mixed mushrooms (e.g., cremini, shiitake), sliced
• 1 cup brown lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Mashed potatoes:

• 2 pounds potatoes, peeled and quartered
• 1/4 cup plant-based milk (such as almond milk)
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. Add garlic and mushrooms, and cook until mushrooms are tender and have released their liquid.
4. Stir in lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
5. Meanwhile, boil potatoes until tender. Drain and return to pot.
6. Mash potatoes with plant-based milk and vegan butter. Season with salt and pepper to taste.
7. Spread lentil-mushroom filling in a 9x13 inch baking dish. Top with mashed potatoes.
8. Bake for 20-25 minutes, or until heated through and topping is golden brown.

Suggested Drinks

British Ale: A nutty brown ale complements the earthiness of the lentils and mushrooms, while its malty sweetness balances the savory flavors.

Pinot Noir: The light body and red fruit flavors of Pinot Noir pair well with the earthiness of the lentils and mushrooms.

Non-Alcoholic Option

Spiced Apple Cider: The warm spices and sweetness of apple cider provide a comforting contrast to the savory shepherd's pie.