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 racions
Cuisine: vegan_world, british
Ingredients: 900 g potato peeled and quartered; 120 ml unsweetened plant milk; 30 g vegan butter; 2 cs olive oil; 1 u yellow onion chopped; 2 u carrot diced; 2 u celery stalk diced; 225 g cremini mushroom sliced; 3 gra garlic minced; 170 g dried green lentil rinsed; 720 ml vegetable broth; 2 cs tomato paste; 1 ct dried thyme; 0,5 ct dried rosemary; 1 cs soy sauce; 120 g frozen pea; 1 ct salt; 0,5 ct 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.

Una recepta original de Forkin

Temps total: 1 h 30 min
Racions: 6
Dificultat: Mitjana

Vegetariana

Informació sobre al·lèrgens: pot contenir api, gluten, llet i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

topping

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

base

2 csolive oil
1 uyellow onion, chopped
2 ucarrot, diced
2 ucelery stalk, diced
225 gcremini mushroom, sliced
3 gragarlic, minced
170 gdried green lentil, rinsed
720 mlvegetable broth
2 cstomato paste
1 ctdried thyme
0,5 ctdried rosemary
1 cssoy sauce
120 gfrozen pea

seasoning

1 ctsalt
0,5 ctblack pepper, freshly ground

Estris

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

Elaboració

Pas a pas

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.
Uns 20 min
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.
Uns 2 min
5
Add the onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Uns 7 min
6
Add the mushrooms and cook until their moisture has released and evaporated, about 5-8 minutes.
Uns 8 min
7
Stir in the garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
Uns 1 min
8
Add the lentils, vegetable broth, and soy sauce. Bring to a simmer.
Uns 5 min
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.
Uns 25 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: 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.
Uns 2 min
16
Carefully spoon the mashed potatoes over the lentil mixture, spreading it to the edges.
Uns 2 min
Nota de cuina: 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.
Uns 25 min
Nota de cuina: 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.
Uns 10 min
Nota de cuina: This helps the filling set and makes serving easier.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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