Description
A cozy, vegan Mushroom and Lentil Shepherd’s Pie, brimming with protein and packed with nutrients, perfect for a comforting weeknight meal.
Ingredients
Scale
- 3 lb Yukon gold potatoes (peeled and quartered)
- 2 tbsp nutritional yeast
- 1/2 cup vegan plain milk (or to taste)
- Salt and pepper (to taste)
- 1 cup vegetable broth
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp corn starch
- 2 tbsp tomato paste
- 1 cup green lentils (or French du Puy lentils) (uncooked)
- 1 onion (diced)
- 2 cloves of garlic (crushed)
- 8 oz mushrooms (sliced)
- 16 oz frozen mixed vegetables (carrots and peas recommended)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 16 oz frozen sweet yellow corn (thawed, about 3 cups)
- 1/4 cup vegan plain milk
Instructions
- Boil the Yukon gold potatoes in salted water until tender, about 15 minutes. Drain and return to pot. Add nutritional yeast, vegan milk, salt, and pepper, and mash until creamy.
- In a large skillet, heat a splash of vegetable broth over medium heat. Add diced onion and crushed garlic, cooking until softened. Stir in sliced mushrooms, cooking until golden brown, then add uncooked lentils, vegetable broth, soy sauce, tomato paste, and herbs. Let simmer for about 10 minutes until lentils are tender.
- Mix in the corn and frozen mixed vegetables, heating through for another 5 minutes. Adjust seasoning as needed.
- Preheat oven to 400°F. In a greased baking dish, layer the lentil mix, then spoon the creamy mashed potatoes on top. Bake for 30 minutes or until edges are bubbly and golden brown.
Notes
Perfect for leftovers! Refrigerate for up to 4 days or freeze for up to three months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg