Mushroom and Lentil Shepherd's Pie

With an herbaceous red wine gravy, savory, earthy mushrooms, and hearty lentils, this easy vegan shepherd's pie will be your new favorite dinner recipe!

This is definitely a new weekly dinner staple in my house! My fiancé always says that his favorite thing I make for dinner is shepherd's pie! I make a lot of different versions of shepherd's pie and this one is my favorite with the hearty lentils, chunky mushrooms, and amazing savory flavors all throughout.

Some other shepherd's pies may have delicious fillings but their potatoes are bland and boring. However, with these mashed potatoes I end up eating them right out of the pot before I can cover the filling!

Taylor and I often laugh because while I am potato obsessed, she doesn't care for potatoes that much. I know! So crazy! Potatoes are incredibly versatile and make any meal feel hearty and cozy. However, I have already admitted in past posts that I don't have much of a sweet tooth, which Taylor thinks is so weird. So I guess that is one of the ways we make a perfect team for this blog since between the two of us, we love all types of food!

What I also love about this recipe is that it contains ingredients that I always have on hand. Obviously, I always have a box of wine sitting on my wine rack so that is the easiest of all the ingredients! How could I cook dinner without a glass of wine in my Kitchen Potatoes wine glass?! Then all the other ingredients required are either pantry staples or fresh vegetables that I pick up every time I am at the grocery store because I know I will use them at some point throughout the week.

If you need other delicious vegan dinners for this chilly season, check out any of these and you will not be disappointed!

Jalapeno Mac & Cheese

Pulled Jackfruit Taco Soup

Vegetable Herb Casserole

Creamy Potato Soup with Tofu Bacon Bits

~ Tessa

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Mushroom and Lentil Shepherd's Pie

Vegan

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Serves: 4-6 people

Cook time: 40 minutes

Bake time: 20-25 minutes

Author: Kitchen Potatoes

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Ingredients

Filling

· 4 cups sliced cremini mushrooms (approximately 6 handfuls of mushrooms)

· 2 cups sliced celery (approximately 4 celery stalks)

· 2 cups sliced carrots (approximately 4 carrots)

· 1 cup chopped onion (approximately 1 large onion)

· ¼ cup vegan butter

· 1 tbsp garlic powder

· 1 tsp ground sage

· ½ tsp black pepper

· 1 tsp salt

· ½ cup red wine

· 2 tsp dried rosemary

· 1 tsp dried thyme

· ⅓ cup all purpose flour

· 2 cups mushroom broth (or vegetable broth)

· 1 can of lentils (540 ml can)

· 1 cup frozen peas

Mashed Potato Topping

· 8 cups cubed yellow potato (approximately 8-10 medium potatoes)

· 1 cup vegan butter

· 1 tsp onion powder

· 1 tbsp garlic powder

· 2 tsp salt

· chopped fresh parsley for garnish

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Method

1. Place cubed potatoes in a separate large pot and cover with water. Cover with a lid and set over high heat. Allow the potatoes to cook until they are fork tender. Begin the following instructions for the shepherd's pie filling while you wait for the potatoes to cook.

2. In a large pot, melt vegan butter over medium-high heat. Add onions, celery, and carrots. Sauté until the onions sweat or for approximately 5 minutes.

3. Add the sliced mushrooms and cook for another 5 minutes or until the mushrooms have lost some of their liquid and are lightly browned.

4. Add garlic powder, ground sage, salt, and pepper and sauté for one minute. Add red wine to deglaze the pot (scrape any browning from the bottom of the pot so that it absorbs into red wine). Add thyme and rosemary and allow the wine to cook out for 5 minutes.

5. In a large measuring cup or bowl combine flour and mushroom broth, whisking to remove any clumps of flour.

6. While stirring constantly, slowly pour the flour and broth mixture into the pot. Once the sauce comes to a boil, reduce the heat to medium-low, cover, and allow to simmer, stirring occasionally, for 15 minutes.

7. Preheat oven to 400°F.

8. Place vegan butter, onion powder, garlic powder, and salt in a large bowl. Once the potatoes are tender, drain from the water and add to the butter mixture. With a potato masher, mash well until fully combined.

9. Add drained lentils and frozen peas to your simmering shepherd's pie filling. Transfer filling into a large glass or ceramic dish. Gently top with the mashed potato topping, scooping it on a little at a time.

10. Bake for approximately 20 minutes or until the top of the mashed potato is browning and the sides of the filling are bubbling.

11. Remove from oven and allow to cool for 5 minutes before serving. Top with fresh parsley and enjoy!

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