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

Оригінальний рецепт від Forkin

Загальний час: 1 год 30 хв
Порції: 6
Складність: Середньо

Вегетаріанський

Інформація про алергени: може містити селера, глютен, молоко і соя. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Підготовка

Інгредієнти

topping

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

base

2 ст. л.olive oil
1 шт.yellow onion, chopped
2 шт.carrot, diced
2 шт.celery stalk, diced
225 gcremini mushroom, sliced
3 зубчикgarlic, minced
170 gdried green lentil, rinsed
720 mlvegetable broth
2 ст. л.tomato paste
1 ч. л.dried thyme
0,5 ч. л.dried rosemary
1 ст. л.soy sauce
120 gfrozen pea

seasoning

1 ч. л.salt
0,5 ч. л.black pepper, freshly ground

Приладдя

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

Спосіб приготування

Крок за кроком

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

Правильне зберігання

Зберігання

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

Розігрівання

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