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 large or 10 medium potatoes (Yukon gold works well)
- 2 tablespoons Earth Balance
- 1/2 cup rice milk
- Salt to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 ounces cremini or baby bella mushrooms
- 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.
Add 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.
- Here are more easy, tasty potato recipes.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
- Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.
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This is almost done cooking now. I added some carrots and celery and used Sherry (a good deal more too!) and a tsp. of miso instead of soy sauce. It smells great! This makes a huge amount though. I have enough for two dinners at least if not three. I hope it freezes well. Thanks!
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This recipe makes a heaping helping, since it’s meant as a holiday meal entree. I don’t know whether it would freeze well, though—potato dishes often don’t. If you try freezing it, let me know how it thaws and reheats!
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Hi, I would like to make this for my daughter for Christmas since she is vegan but can’t find the recipe for your all-purpose seasoning anywhere on the website. Can you please send it to me via email? Thanks, Holly
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Holly, I’m so sorry for this omission; that’s what happens when I quickly copies a recipe from one of my books, this time forthcoming one, with a reference to a page number. All that reference referred to, and which I corrected in the recipe above, is the mention of a couple of my favorite brands, Spike (from natural foods stores) and Mrs. Dash (from the supermarket). I will also contact you via e-mail as you requested.
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I made this for my family tonight and it is very good! Thank you!
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LOVE. I made this the other night without adding red wine and using soy sauce. I also added some more veggies from a frozen variety pack for more color and added Adobo seasoning. It was so delicious and I couldn’t stop eating it. I can’t wait to make it again!
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Lisa, so glad you enjoyed it. I like hearing how others tweak these recipes to suit their taste. I’m due to make it again myself and am interested to see what the Adobo seasoning does to it. Thanks for your comment!
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I have made this 3 times now and I love it. I use far fewer potatoes – just a thin layer for the top. I can eat half of it in one sitting. It is now my comfort food. I make it a bit spicier than called for. I use fresh lentils, skip the oil and the salt and cornstarch, and this time I added baby bok choy instead of the spinach. Each time it is fabulous. Thank you!!!
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Susan, I’m glad this is a hit in your kitchen. I’m always please that readers take my basic recipes and make them their own. This is a recipe that can be varied so many ways, and I’m glad people are taking it upon themselves to do so!
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This is absolutely delicious! My mom and I made it for dinner last night, and it is now my first vegan staple recipe! Vegan comfort food at its best. We do agree that when we make it again, we will increase the amount of filling, or decrease the amount of potato, in order to have a ratio that we prefer. We might try putting peas and carrots in it to make it look more like traditional shepherd’s pie, but the flavor is just perfect just the way it is. Thank you for this recipe!