Hearty Lentil and Mushroom Shepherd’s Pie
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4.84 from 6 votes

Nava's Hearty Lentil and Mushroom Shepherd’s Pie

Nava writes, "There are no words to describe this recipe other than 'a deep dish of absolute comfort.'"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Vegan
Servings: 8
Calories: 338kcal
Author: Nava Atlas, Vegan Holiday Kitchen, Sterling, 2011. Recipe used by permission

Ingredients

  • 8 large or 10 medium potatoes
  • 2 tablespoons nonhydrogenated margarine* optional, see notes
  • 1/2 cup rice milk
  • Salt to taste
  • 2 tablespoons olive oil* optional, see notes
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 6 ounces cremini or baby bella mushrooms
  • 2 15-ounce cans Lentils or about 3 1/2 cups cooked lentils with a little of their cooking liquid, lightly drained but not rinsed
  • 2 tablespoons dry red wine optional
  • 1-2 Tablespoons reduced-sodium soy sauce or Bragg’s liquid aminos*
  • 2 teaspoons seasoning blend such as Spike or Mrs. Dash
  • 1/2 teaspoon dried thyme
  • Freshly ground pepper to taste
  • 3 tablespoons cornstarch or arrowroot
  • 8-10 Ounces baby spinach or arugula leaves
  • 1 cup fresh bread crumbs or panko bread crumbs gluten-free if needed

Instructions

  • 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 margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
  • 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.

Notes

Susan's Notes
*This recipe comes out equally delicious without the margarine or olive oil. Mash the potatoes with the rice milk only, and use a non-stick pan to sauté the onion, adding a splash of vegetable broth if needed to prevent sticking.
Most regular soy sauce contains gluten. Look for a specially-marked gluten-free version if you're cooking for someone who's gluten-sensitive and omit if soy is an issue.
Nutrition (per serving, margarine and oil omitted): 283 calories, 8 calories from fat, <1g total fat, 0mg cholesterol, 331.1mg sodium, 1319.1mg potassium, 57.5g carbohydrates, 11.2g fiber, 4.2g sugar, 12.7g protein, 7 points. (Nutrition courtesy of FatFree Vegan Kitchen–any mistakes are mine.–SV)

Nutrition

Serving: 1Serving | Calories: 338kcal | Carbohydrates: 57.5g | Protein: 12.7g | Fat: 7.1g | Sodium: 1391mg | Fiber: 11.2g | Sugar: 4.2g