Ingredients with Measurements:
- 1 cup dried green lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 ounces mushrooms, sliced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/4 cup tomato paste
- 1/4 cup red wine
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- 4 cups mashed potatoes
- 1/4 cup vegan butter
- 1/4 cup non-dairy milk
Special equipment needed:
- Large pot
- Oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the lentils and add them to a large pot with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
3. While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the thyme, rosemary, mushrooms, carrots, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender.
5. Stir in the tomato paste, red wine, and soy sauce. Cook for 2-3 minutes, or until the sauce has thickened.
6. Drain any excess liquid from the lentils and add them to the skillet with the vegetables. Stir to combine and season with salt and pepper to taste.
7. Transfer the lentil and vegetable mixture to an oven-safe casserole dish.
8. In a separate bowl, mix together the mashed potatoes, vegan butter, and non-dairy milk until smooth.
9. Spread the mashed potatoes over the lentil and vegetable mixture in the casserole dish.
10. Bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 349
Fat: 12g
Carbohydrates: 49g
Fiber: 12g
Protein: 11g
Substitutions for ingredients:
- You can use any type of lentils you prefer.
- Any type of broth can be used instead of vegetable broth.
- Butter and dairy milk can be used instead of vegan butter and non-dairy milk.
Variations:
- Add other vegetables such as peas, corn, or green beans.
- Use sweet potatoes instead of regular potatoes for the mashed topping.
- Add vegan cheese to the mashed potatoes for extra flavor.
Tips and tricks:
- Make the mashed potatoes ahead of time to save time.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Shepherd's Pie in the casserole dish it was baked in, or transfer to a serving dish.
Garnishes:
Sprinkle chopped parsley or chives on top of the mashed potatoes.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Caesar salad
Troubleshooting advice:
- If the mashed potatoes are too thick, add more non-dairy milk.
- If the filling is too dry, add more vegetable broth.
Food safety advice:
- Make sure the lentils are cooked all the way through before adding them to the skillet.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Shepherd's Pie is a traditional British dish made with lamb or beef. This vegetarian version uses lentils and mushrooms instead.
Flavor profiles:
This dish is savory and hearty, with a rich umami flavor from the mushrooms and soy sauce.
Serving suggestions:
Serve hot with a side salad or steamed vegetables.
Related Categories
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Region: British
Taste: Savory, Comforting, Hearty, Earthy, Umami