Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
185 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie
Description
The Vegan Lentil Shepherd's Pie layers cooked brown lentils with a sautéed mixture of mushrooms, garlic, onions, carrots, and celery, all seasoned with thyme and sage to build an earthy, aromatic filling. The mixture is combined with vegan gravy and optional barbecue sauce for depth and moisture. Topped with garlic mashed potatoes, this dish balances the soft, creamy potatoes against the textured, rich lentil and vegetable base.
The pie is assembled in a baking dish and baked until the top potatoes start to brown lightly. The method includes options to pulse ingredients in a food processor for quicker prep or chop by hand. The recipe accommodates variations such as oil-free cooking and describes making both lentils and potatoes together in an Instant Pot.
This dish is suitable as a main course with its protein-rich lentils and can be made ahead then baked fresh. It supports a vegan diet and offers a filling, savory meal that contrasts creamy potatoes with tender lentil-vegetable filling.
To prepare lentils and potatoes simultaneously, soak lentils briefly then pressure cook with halved potatoes in a steamer basket. Mash potatoes well drained and incorporate with cooked lentils. The recipe yields about six servings.
Ingredients
- 1 potatoes garlic mashed, recipe style
Lentil Mushroom:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion medium
- 5 cloves garlic
- 8 oz mushrooms cremini, white or a mix with portobello
- 3/4 cup carrot chopped
- 1/2 cup celery chopped
- 1 tsp thyme fresh or 1/2 dried
- 1/2 tsp sage dried
- 1.5 cups brown lentils 1.25 to 1.5 cups, drained well, see note to cook in Instant pot, cooked
- 1/3 cup pea
- 1/3 cup vegan gravy and more for serving, or mix 1 tbsp veggie broth, 1 tsp cornstarch, 1 tsp vegan worchestershire sauce, a good dash of onion and garlic powder
- 1/2 tsp salt
- 1 tbsp barbecue sauce optional, or 2 tsp tomato paste
- black pepper to taste
- extra virgin olive oil for topping
- thyme for topping
Instructions
- Prepare your mashed potatoes and vegan gravy and set aside. Preheat the oven to 400 degrees F. Pulse the onion, garlic, mushrooms in a processor, or chop all by hand.
- Add onion mushroom mixture to a skillet with a good pinch of salt and 1 tsp oil over medium heat and cook for 8 minutes or until the moisture from the mushrooms is starting to dry. Add the carrots, celery, other chopped vegetables (upto 1 cup), herbs, 1/4 tsp salt and cook for another 5 to 6 minutes.
- Alternatively, brush oil on the baking dish. Add the chopped onion mushroom mixture and bake for 12 to 14 minutes, then add the carrots, celery, other chopped root vegetables, mix in and continue to bake for another 8 minutes.
- Fold in the lentils, peas, bbq sauce, gravy, black pepper and mix in (in the baking dish or mix in the the skillet and transfer to the baking dish). Taste and adjust salt and flavor. Add less or more gravy to preference.
- Layer the mashed potatoes on top. Use a spatula to even ithem out.
- Add a drizzle of olive oil and a dash of thyme and pepper, or top with these garlic breadcrumbs.
- Bake for 20 minutes. Broil for a minute to brown. Cool for a few minutes before serving. The pie keeps thickening on cooling. Serve with gravy or other toppings of choice. Leftovers will keep in the refrigerator for 4 days.
Notes
- Lentils and potatoes can be cooked together in an Instant Pot by pressure cooking soaked lentils with halved potatoes placed in a steamer basket.
- Make the mashed potatoes thoroughly dry before layering to avoid sogginess.
- The lentil base can be cooked with or without oil; sautéing mushrooms and onions in water is an oil-free option.
- Assemble the dish ahead of time and refrigerate up to one day before baking.
- This recipe serves approximately six and offers a fully vegan main dish option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6.1g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sodium | 435mg | 18% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2770IU | 55% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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