Mushroom lentil shepherd’s pie
Shepherd’s pie is a classic dish that’s perfect for your next holiday gathering or a cozy weeknight supper. This version features lentils and veggies seeped in a flavorful red wine broth and topped with homemade mashed potatoes. This recipe comes courtesy of chef and healthy living educator
1 lb red potatoes
4 tbsps Earth Balance or similar buttery spread
1/4-3/4 cup unsweetened soy milk
2 cups carrots, sliced and quartered
1 cup onion, diced
3 tbsps olive oil
6 ozs mushrooms of your choice, sliced
1 tbsp flour
1 cup peas (fresh or frozen)
2 cups chopped kale, chard or spinach
1 cup cooked lentils, any variety
1 1/2 cup red wine
2 cups vegetable broth
1 tbsp soy sauce
2 tbsps tomato paste
4 cups cloves garlic
1/2 tsp dried oregano
salt and pepper to taste
Boil the potatoes with the skins on in salted water until fork tender, about 25 minutes.
Drain the potatoes and peel if desired. Place the potatoes back in the pot with the buttery spread and mash with a potato masher, adding the soy milk 1/4 cup at a time until desired consistence is met. Add salt and pepper to taste and set aside.
In a large pot, sauté the carrots and onions in the olive oil. After 3 minutes, add in the mushrooms and continue to sauté until the mushrooms are soft, about 5 minutes.
Sprinkle in the flour and mix well until a paste has formed. Add in the wine and broth, stirring constantly, until the flour has dissolved.
Bring the mixture to a simmer and add the kale, peas, lentils, soy sauce, tomato paste, garlic and oregano. Stir and continue cooking on a light simmer for 7-10 minutes, or until the mixture reduces to a thick, stew-like consistency.
Pour into a 9x9 baking dish and top with the mashed potatoes. Bake at 400 degrees for 30-35 minutes, or until the potatoes are golden.
This recipe is courtesy of chef and healthy living educator Leslie Durso.