Vegan Lentil and Mushroom Shepherd’s Pie Recipe
2014
I find it quite amazing and wonderful to taste a dish from my childhood made as a vegetarian version that tastes just as good if not better. I really love that. ..and this comforting lentil and mushroom Shephed’s pie recipe does just that. Actually, I believe this to be better than any other Shepherd’s pie I’ve previously tasted.
But come check it out and decide for yourself. I’m really proud of this recipe and hope you love it too!
Casserole Dish size
This Shepherd’s pie recipe was created as a large batch to feed lots of people. The casserole dish I used was big, holding 4 quarts. At home I have only smaller 2 quart casserole dishes.
Despite this, because the recipe is so delicious, I am keeping the recipe below in it’s original large size.
The reason? It’s really delicious and freezes well so it’s a good recipe to make extra to have for later.
This recipe will fill 2 two quart casserole dishes and I think you will be very happy you made an extra after you eat the first one!
That being said, if you want to make just one 2 quart casserole dish you just need to cut the recipe in half.
Come join me in the kitchen!
I took lots of pictures. Let’s go..
Vegan Lentil and Mushroom Shepherd’s Pie Recipe
Ingredients
Bottom Layer:
6 cups cooked Green Lentils
2 cooking Onions, or 1 large Sweet Onion – chopped
3 Celery stalks – sliced lengthwise and sliced
2 Garlic cloves – minced
680 gms (24 ozs) Mushrooms, est. 4 cups
2 cups packed Spinach
1 Tbsp Onion powder
1 Tbsp Basil
2 tsp Smoked Paprika
2 tsp Salt
2 tsp Pepper
1 tsp Thyme
1 tsp Turmeric
1 tsp Cumin
Middle Layer:
4 to 5 Carrots – peeled and diced
1 ½ cups Corn kernels
Top Layer:
1 Sweet Potato
5 to 6 White Potatoes
2 Tbsp Nutritional yeast
2 tsp Onion powder
1 tsp Smoked paprika
1 tsp Salt
1 tsp Pepper
½ to ¾ cup Almond Milk, enough to make smooth and creamy, yet stay thick when mashing
Directions
Cook the lentils.
Peel and chop the potatoes and cover with water in a pot and boil until the potatoes are soft, about a half hour.
Boil the cubed carrots until they just start to get soft. When they are at this stage add the corn to just warm it, or defrost if using frozen kernels, and drain. Set aside until ready to layer.
Meanwhile sauté the onions, celery and garlic in olive oil. When the onions are starting to soften add the mushrooms and spices and continue frying until mushrooms are soft. Remove from heat. Transfer two thirds of the mushroom mixture along with the lentils to a food processor and process until they are half broken down. This gives them a meaty texture. It is best to do this in stages and not add too much into the processor at once. Add a little of each the mushroom and lentils and process, remove and add more until all the lentils are used and most of the mushroom mixture. When the processing is finished mix this mixture back in the pan with the remaining unprocessed mushrooms and the spinach. It may be hot enough to start wilting the spinach, but if it doesn’t it will when the casserole is heated in the oven.
When potatoes are soft, mash them with almond milk, nutritional yeast and spices. Now we are ready to assemble the Shepherd’s Pie.
Place the mushroom-lentil layer in the bottom of the casserole dish and spread out so it is even. Layer with corn and carrots and then top with mashed potato layer.
Set the casserole in the oven to heat at 350 degrees F for at least 30 minutes and then it is ready to serve.
Photo Description
Bottom Layer:
Soak and cook the lentils.
Chop vegetables and get the ingredients together.
Saute the onions, garlic and celery until they are starting to soften.
Add the mushrooms and continue frying.
Get your spices and herbs together.
Add seasonings.
Continue frying until mushrooms and veg are cooked and soft.
Transfer 2/3 of the mushroom mixture to the processor along with the lentils and process until broken down but still chunky. This will give the meaty texture. If you are making a full recipe, depending ont he size of your processor, you may need to so this in batches.
Chop the spinach.
In a large bowl add the processed mixture along with the rest of the unprocessed mushroom mixture and spinach. Mix well.
Press the bottom layer into the bottom of your casserole dish.
Middle layer:
Dice carrots and cut kernels from corn, unless using frozen, which I did.
Corn is an ingredient that I try to only use and eat if it is organic. Most of the conventional corn that is not organic is GMO, and I don;t trust eating it. As it is really hard to find organic fresh corn often I use frozen kernels, which is much easier to find organic.
Cook carrots, and close to end of cooking add the kernels to heat up.
Drain and layer these on the bottom layer of your casserols dish.
Top layer:
Cook potatoes. You can have all sweet potatoes or all white potatoes or any variation tht you desire. I used what we had and it was an awesome combo. For me white potatoes are traditional, but sweet potatoes have a little more nutrition. Actually, I don’t look to potatoes for nutrition anyway and think of them as an indulgent comfort food. So, bottom line is that any combo works. Use whatever kind you like best.
After they are cooked add the rest of ingredients for this layer and mash.
Add mashed potatoes to top of your Shephard’s pie and smooth down evenly.
That’s it. You are ready to serve. Everyone will love it and will love you for having made it. Awesome!
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Tweet this: Check out this Delicious Vegan Shephard’s Pie Recipe from Robin!
Enjoy and Bon Apetit,
