Hearty Lentil Mushroom Shepherd's Pie Recipe

About this recipe

A comforting vegan twist on the classic shepherd's pie, packed with lentils and mushrooms for protein and flavor, topped with creamy mashed potatoes.

Ingredients

• 1 Kg Green Lentils, 1Kg
• - Mushroom Closed Cup Box
• - Potts Vegetable Stock Can
• 830G Turkish Tomato Paste, 830G
• 1 L Olive Oil – Organic
• 1L Unsweetened Almond Milk
• 100G Nutritional Yeast Flakes With Added B12, 100G
• 1 Onion Red 1 Each
• 50G Black Garlic Cloves, 50G
• - La Chinata Sweet Smoked Paprika
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C (400°F).
2. 2. Peel and dice the potatoes, then boil them in a pot of salted water until tender, about 12-15 minutes.
3. 3. Finely chop the onion, carrot, mushrooms, and garlic.
4. 4. Heat olive oil in a pan over medium heat and sauté the onion, carrot, and garlic for 4 minutes.
5. 5. Add the mushrooms and cook for another 5 minutes until softened and lightly browned.
6. 6. Stir in the lentils, vegetable broth, tomato paste, smoked paprika, salt, and pepper. Simmer for 10 minutes until thickened.
7. 7. Drain the potatoes and mash them with almond milk, vegan butter, nutritional yeast, and a pinch of salt.
8. 8. Spread the lentil mixture evenly into a baking dish.
9. 9. Layer the mashed potatoes on top, smoothing them with a spatula.
10. 10. Bake in the preheated oven for 15-20 minutes until the top is golden and slightly crispy.
11. 11. Allow to cool for 5 minutes before serving.