Main CourseDinner

Shepherd's Pie with Lentil and Mushroom Topping

Name: Shepherd's Pie with Lentil and Mushroom Topping
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 حصص
Cuisine: vegan_world, british
Ingredients: 900 g potato peeled and quartered; 120 ml unsweetened plant milk; 30 g vegan butter; 2 ملعقة كبيرة olive oil; 1 قطعة yellow onion chopped; 2 قطعة carrot diced; 2 قطعة celery stalk diced; 225 g cremini mushroom sliced; 3 فص garlic minced; 170 g dried green lentil rinsed; 720 ml vegetable broth; 2 ملعقة كبيرة tomato paste; 1 ملعقة صغيرة dried thyme; 0.5 ملعقة صغيرة dried rosemary; 1 ملعقة كبيرة soy sauce; 120 g frozen pea; 1 ملعقة صغيرة salt; 0.5 ملعقة صغيرة black pepper freshly ground

This comforting vegan shepherd's pie features a rich and savory lentil and mushroom base, slow-cooked with aromatic vegetables and herbs. It's topped with a creamy, fluffy layer of mashed potatoes, baked until golden brown and bubbly. A hearty and satisfying dish perfect for a family meal.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 30 د
عدد الحصص: 6
الصعوبة: متوسطة

نباتي

معلومات مسببات الحساسية: قد تحتوي على كرفس وغلوتين وحليب وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

topping

900 gpotato, peeled and quartered
120 mlunsweetened plant milk
30 gvegan butter

base

2 ملعقة كبيرةolive oil
1 قطعةyellow onion, chopped
2 قطعةcarrot, diced
2 قطعةcelery stalk, diced
225 gcremini mushroom, sliced
3 فصgarlic, minced
170 gdried green lentil, rinsed
720 mlvegetable broth
2 ملعقة كبيرةtomato paste
1 ملعقة صغيرةdried thyme
0.5 ملعقة صغيرةdried rosemary
1 ملعقة كبيرةsoy sauce
120 gfrozen pea

seasoning

1 ملعقة صغيرةsalt
0.5 ملعقة صغيرةblack pepper, freshly ground

الأدوات

large pot · wooden spoon · baking dish · potato masher · oven-safe skillet

طريقة التحضير

خطوة بخطوة

1
Place the potatoes in a large pot and cover with cold, salted water.
2
Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
حوالي 20 د
3
While potatoes cook, preheat your oven to 190°C (375°F).
4
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
حوالي 2 د
5
Add the onion, carrot, and celery. Sauté for 5-7 minutes until softened.
حوالي 7 د
6
Add the mushrooms and cook until their moisture has released and evaporated, about 5-8 minutes.
حوالي 8 د
7
Stir in the garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
حوالي 1 د
8
Add the lentils, vegetable broth, and soy sauce. Bring to a simmer.
حوالي 5 د
9
Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed.
حوالي 25 د
ملاحظة الطاهي: Stir occasionally to prevent sticking.
10
Drain the cooked potatoes thoroughly.
11
Return the drained potatoes to the pot. Add the unsweetened plant milk, vegan butter, salt, and black pepper.
12
Mash until smooth and creamy.
حوالي 3 د
ملاحظة الطاهي: Do not overmix, or potatoes can become gummy.
13
Stir the frozen peas into the lentil mixture.
14
Taste the lentil mixture and adjust seasoning if needed.
15
Spread the lentil and mushroom base evenly in the oven-safe skillet or a 9x13 inch baking dish.
حوالي 2 د
16
Carefully spoon the mashed potatoes over the lentil mixture, spreading it to the edges.
حوالي 2 د
ملاحظة الطاهي: You can use a fork to create ridges on top for extra crispiness.
17
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
حوالي 25 د
ملاحظة الطاهي: If the top isn't browning enough, you can briefly broil it for 1-2 minutes, watching carefully.
18
Let the pie rest for 5-10 minutes before serving.
حوالي 10 د
ملاحظة الطاهي: This helps the filling set and makes serving easier.

حافظ على جودتها

الحفظ

Store leftover shepherd's pie in an airtight container in the refrigerator.

إعادة التسخين

Reheat individual portions in the microwave or a larger portion in the oven at 175°C (350°F) until heated through.