Vegan Lentil & Mushroom Shepherd’s Pie

I am very excited to share with you this amazing vegan shepherd’s pie recipe that is without a doubt the best Christmas/Holiday vegan dish I’ve come across so far. Even my omnivore husband loved it…and that says a lot! The richly flavored lentil mixture blends perfectly with the mashed potatoes! If you want to have some fun when baking this pie, don’t hesitate to place it under the broiler for just a few minutes the very end. The potatoes will be golden on the outside and marvelously soft in the inside.

This recipe is a bit of a project but 100% manageable if you take it step by step. Plus, it’s really worth the effort for this special time of year. If you know a nice festive recipe, please do share it in the comment section down below!

 

Serving: 4 people

Timing: preparation time 30 minutes + cook time 30 minutes

 

vegan shepherd's pie with lentil, mushrooms and spinach leaves

 

vegan shepherd's pie with lentil, mushrooms and spinach leaves

 

vegan shepherd's pie with lentil, mushrooms and spinach leaves

 

vegan shepherd's pie with lentil, mushrooms and spinach leaves

 

Vegan Lentil and Mushroom Shepherd’s Pie

 

Ingredients:

– 4 to 5 middle-sized potatoes

– 2 cans of lentils of 540ml each (2x 18oz)

– 6 to 8 white cremini mushrooms

– 200g baby spinach leaves

– 1 onion, finely chopped

– 4 cloves of garlic, finely chopped

– 3 tsp vegan butter

– ½ cup (118 ml) almond milk

– olive oil

– 1 tbsp soy sauce

– ½ tsp ground nutmeg

– salt & pepper

 

Directions:

Start by bringing water to a boil in a large saucepan.

Preheat the oven to 400°F (200°C).

Peel and dice the potatoes. Cook them for about 25 minutes until tender.

Meanwhile, wash the mushrooms and slice them.

In a large skillet, heat 2 tbsp olive oil over medium heat. Brown the onion and garlic for 4 minutes until golden.

Add the mushrooms and soy sauce. Let cook for 5 minutes.

Then pour the lentil into the mixture without their liquid and let cook for another 10 minutes.

Add the baby spinach leaves at the very end and gently cook for 2 minutes.

If the lentil mixture has too much liquid, drain it. Adjust seasoning if need be.

Drain the potato dices and mash them with a fork. Stir in the vegan butter and milk, mix until smooth. Season with nutmeg, salt and pepper.

Pour the lentil mixture into a gratin dish (I used a Ø 28cm glass pie dish) and cover with the mashed potatoes.

Bake in the oven for 30 to 35 minutes.

Enjoy this very festive vegan dish without guilt!

 

Vegan Lentil and Mushroom Shepherd’s Pie

 

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