Shepherd's Pie with Lentil and Mushroom Topping
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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 30 min.
- Porții
- 6
- Dificultate
- Medie
Informații despre alergeni: poate conține țelină, gluten, lapte, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
topping
- 900 gpotato, peeled and quartered
- 120 mlunsweetened plant milk
- 30 gvegan butter
base
- 2 lingurăolive oil
- 1 buc.yellow onion, chopped
- 2 buc.carrot, diced
- 2 buc.celery stalk, diced
- 225 gcremini mushroom, sliced
- 3 cățelgarlic, minced
- 170 gdried green lentil, rinsed
- 720 mlvegetable broth
- 2 lingurătomato paste
- 1 lingurițădried thyme
- 0,5 lingurițădried rosemary
- 1 lingurăsoy sauce
- 120 gfrozen pea
seasoning
- 1 lingurițăsalt
- 0,5 lingurițăblack pepper, freshly ground
Ustensile
large pot · wooden spoon · baking dish · potato masher · oven-safe skillet
Mod de preparare
Pas cu 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.
Aproximativ 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.
Aproximativ 2 min.
- 5
Add the onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Aproximativ 7 min.
- 6
Add the mushrooms and cook until their moisture has released and evaporated, about 5-8 minutes.
Aproximativ 8 min.
- 7
Stir in the garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
Aproximativ 1 min.
- 8
Add the lentils, vegetable broth, and soy sauce. Bring to a simmer.
Aproximativ 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.
Aproximativ 25 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 16
Carefully spoon the mashed potatoes over the lentil mixture, spreading it to the edges.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 25 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: This helps the filling set and makes serving easier.
Păstrează gustul bun
Store leftover shepherd's pie in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a larger portion in the oven at 175°C (350°F) until heated through.