VEGAN MUSHROOM LENTIL SHEPHERD’S PIE

Vegan Lentil Shepherd's Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Vegan Gluten-free Nut-free Recipe. Can be soy-free oil-free.

Makes 1 9 by 9 inch dish.  Serves 6.
Calories: 185 kcal
Author: Vegan Richa

Ingredients

Lentil Mushroom:
  • 1 tsp oil
  • 1/2 medium onion
  • 5 cloves of garlic
  • 8 oz mushrooms cremini, white or a mix with portobello
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tsp fresh or 1/2 dried thyme
  • 1/2 tsp dried sage
  • 1.5 cups cooked brown lentils 1.25 to 1.5 cups, drained well, see note to cook in Instant pot
  • 1/3 cup peas
  • 1/3 cup Vegan Gravy and more for serving, or mix 1 tbsp veggie broth, 1 tsp cornstarch, 1 tsp vegan worchestershire sauce, a good dash of onion and garlic powder
  • 1/2 tsp salt
  • 1 tbsp bbq sauce or 2 tsp tomato paste (optional)
  • black pepper to taste
  • extra virgin olive oil and thyme for topping
Instructions
  1. Prepare your mashed potatoes and vegan gravy and set aside. Preheat the oven to 400 degrees F. Pulse the onion, garlic, mushrooms in a processor, or chop all by hand.

  2. Add onion mushroom mixture to a skillet with a good pinch of salt and 1 tsp oil over medium heat and cook for 8 minutes or until the moisture from the mushrooms is starting to dry. Add the carrots, celery, other chopped vegetables (upto 1 cup), herbs, 1/4 tsp salt and cook for another 5 to 6 minutes.

  3. Alternatively, brush oil on the baking dish. Add the chopped onion mushroom mixture and bake for 12 to 14 minutes, then add the carrots, celery, other chopped root vegetables, mix in and continue to bake for another 8 minutes.

  4. Fold in the lentils, peas, bbq sauce, gravy, black pepper and mix in (in the baking dish or mix in the the skillet and transfer to the baking dish). Taste and adjust salt and flavor. Add less or more gravy to preference. 

  5. Layer the mashed potatoes on top. Use a spatula to even ithem out. 

  6. Add a drizzle of olive oil and a dash of thyme and pepper, or top with these garlic breadcrumbs.

  7. Bake for 20 minutes. Broil for a minute to brown. Cool for a few minutes before serving. The pie keeps thickening on cooling. Serve with gravy or other toppings of choice. Leftovers will keep in the refrigerator for 4 days. 

Recipe Notes
Prep Time:  15 mins
Cook Time:  45 mins
Total Time:  1 hrs

Make the lentils and potatoes PIP in the instant Pot: Add 2/3 cup uncooked lentils (that have been soaked for 15 minutes, then drained) and 1.5 cups water to the pot. Place a steamer basket on the lentils and place halved potatoes in it. Pressure cook for 8 minutes. Release pressure after 5 minutes. Drain the potatoes really well and follow the mashed potato recipe. Drain the lentils really well and use. 

 

Make ahead: Assemble and store refrigerated for upto a day and bake on the day of.

Oil-free: Saute mushrooms and onions in water and omit the oil from the potatoes.

Nutrition Facts:  1 of 6

Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie
Amount Per Serving
Calories 185Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 6g30%
Sodium 435mg18%
Potassium 515mg15%
Total Carbohydrates 18g6%
Dietary Fiber 5g20%
Sugars 4g
Protein 6.1g12%
Vitamin A55.4%
Vitamin C9%
Calcium2.7%
Iron11.4%
* Percent Daily Values are based on a 2000 calorie diet.

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