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 份
Cuisine: vegan_world, british
Ingredients: 900 g potato peeled and quartered; 120 ml unsweetened plant milk; 30 g vegan butter; 2 汤匙 olive oil; 1 个 yellow onion chopped; 2 个 carrot diced; 2 个 celery stalk diced; 225 g cremini mushroom sliced; 3 瓣 garlic minced; 170 g dried green lentil rinsed; 720 ml vegetable broth; 2 汤匙 tomato paste; 1 茶匙 dried thyme; 0.5 茶匙 dried rosemary; 1 汤匙 soy sauce; 120 g frozen pea; 1 茶匙 salt; 0.5 茶匙 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 的原创食谱

总用时: 1小时 30分钟
份量: 6
难度: 中等

素食

过敏原信息： 可能含有芹菜、麸质、牛奶和大豆。如有过敏，请务必查看配料包装。

备料

配料

topping

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

base

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

seasoning

1 茶匙salt
0.5 茶匙black pepper, freshly ground

厨具

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

做法

分步操作

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

妥善保存

储存

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

重新加热

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