Lentil and Mushroom Shepherd’s Pie

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There are no words to describe this other than as a deep dish of absolute comfort. Recipe from Vegan Holiday Kitchen. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. Photo by Susan Voisin of FatFree Vegan Kitchen.

8 or more servings

  • 8 large or 10 medium potatoes (Yukon gold works well)
  • 2 tablespoons Earth Balance or other vegan buttery spread
  • 1/2 cup unsweetened rice milk or other nondairy milk
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 6 ounces cremini or baby bella mushrooms, sliced
  • Two 15-ounce cans lentils, lightly drained
  • 2 tablespoons dry red wine, optional
  • 1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos
  • 2 to 3 teaspoons all-purpose seasoning blend (such as Spike or Mrs. Dash)
  • 1/2 teaspoon dried thyme
  • 3 tablespoons cornstarch or arrowroot
  • 8 to 10 ounces baby spinach or arugula leaves
  • Freshly ground pepper to taste
  • 1 cup fresh bread crumbs

Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.

Stir the Earth Balance into the potatoes until melted, then add the rice milk and mash until fluffy. Season with salt, cover, and set aside until needed.

Preheat the oven to 400º F.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

lentil and mushroom shepherd's pieAdd the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.

Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

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53 comments on “Lentil and Mushroom Shepherd’s Pie

  1. Elly

    Nava,
    This shepherd’s pie looks delicious! This Thanksgiving I am cooking for vegetarians that are also gluten and dairy free so this looks perfect except that two of my eaters will not eat mushrooms. I am sure the mushrooms add tons of flavor to this dish. Can you recommend a substitute that would still be delicious? Thanks!

  2. Nava Post author

    Hi Elly — thanks! This is a very popular Thanksgiving/Xmas dish among my readers. The mushrooms do add a lot of flavor, but if your eaters don’t enjoy them, no worries. I’d add a couple of diced celery stalks or carrots when when cooking the onion to add a bit of extra flavor and texture in place of them. I think that would work well! I hope you enjoy it. And do note, there are bread crumbs at the bottom, to soak up some of the juices that form as this bakes, so you can either use GF bread to make the crumbs, or use a cooked grain like quinoa.

  3. raina

    Just a tip–using bagged lentils is much more economical and fresher and besides that, they cook quickly and add a nice broth.

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