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人分
Cuisine: vegan_world, british
Ingredients: 900 g potato peeled and quartered; 120 ml unsweetened plant milk; 30 g vegan butter; 2 大さじ olive oil; 1 個 yellow onion chopped; 2 個 carrot diced; 2 個 celery stalk diced; 225 g cremini mushroom sliced; 3 片 garlic minced; 170 g dried green lentil rinsed; 720 ml vegetable broth; 2 大さじ tomato paste; 1 小さじ dried thyme; 0.5 小さじ dried rosemary; 1 大さじ soy sauce; 120 g frozen pea; 1 小さじ salt; 0.5 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 30 分
人数: 6
難易度: 普通

ベジタリアン

アレルゲン情報： セロリ、グルテン、乳、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

topping

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

base

2 大さじolive oil
1 個yellow onion, chopped
2 個carrot, diced
2 個celery stalk, diced
225 gcremini mushroom, sliced
3 片garlic, minced
170 gdried green lentil, rinsed
720 mlvegetable broth
2 大さじtomato paste
1 小さじdried thyme
0.5 小さじdried rosemary
1 大さじsoy sauce
120 gfrozen pea

seasoning

1 小さじsalt
0.5 小さじblack pepper, freshly ground

調理器具

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

作り方

手順

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

おいしく保存

保存方法

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

温め直し

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