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Delight Gluten-Free

The authority on gluten-free living.

Lentil Mushroom Shepherd’s Pie

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

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