Lentil Mushroom Shepherd’s Pie

Classic comfort food with a healthy vegan twist. Packed with flavorful lentil mushroom filling hidden under a layer of creamy pureed potatoes. Rich, cozy and satisfying, perfect for those chilly evenings.

Ingredients:

(serves 4)

Lentil mushroom layer:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup brown mushrooms, diced
• 2 tbsp tamari or soy sauce
• ¼ tsp chili powder
• ½ tsp brown sugar
• 2 cups brown or green lentils, canned or cooked
• 1 tbsp tomato paste
• ¼ cup veggie stock

Potato layer:

• 1 3/4 lbs potatoes, peeled and cut
• 3 tbsp plant milk
• 2 tbsp olive oil or vegan butter
• ¼ tsp nutmeg
• Salt and pepper to taste

For serving: freshly chopped parsley

Instructions:

1. Boil the potatoes for 12-15 minutes or until fork tender. Drain, add plant milk, olive oil or vegan butter, nutmeg, salt and pepper and using a hand (immersion) blender or a potato masher, puree until smooth and creamy. Set aside.
2. Heat olive oil in a large deep skillet. Add onions, garlic, carrots and celery. Cook for about 5 minutes, stirring occasionally.
3. Add mushrooms, tamari or soy sauce, brown sugar and chili. Cook for 8-10 minutes or until all liquid released by mushrooms evaporates.
4. Add lentils, tomato paste and veggie stock. Stir well, bring to a simmer and cook for 5 minutes or until all excess liquid evaporates.
5. Preheat oven to 200C. Transfer lentil mushroom filling to a baking dish (8×8 inch or comparable). Top with mashed potatoes, gently spread the puree with a spoon.
6. Bake for 15 minutes, then broil for 5 minutes or until you have a golden brown crust on top.
7. Decorate with freshly chopped parsley and enjoy!

Recipe provided by: Fresh n’ Lean – the nation’s #1 organic meal delivery company