Hello, fellow foodies! Today, I want to share my latest kitchen adventure with you: my Savory Lentil and Mushroom Shepherd’s Pie vegan recipe. As a vegan, I’m always on the lookout for hearty and flavorful dishes that don’t require animal products. Shepherd’s Pie has always been a favorite of mine, and I was determined to create a vegan version that was just as satisfying.

I’ve had some failed attempts in the past, where the filling was too dry, or the mashed potatoes were too runny, or the flavor just wasn’t quite right. But with some trial and error, I finally landed on the perfect recipe. The lentil and mushroom filling is rich and savory, with a deep umami flavor that’s balanced by the sweetness of the peas. The mashed potato topping is creamy and fluffy, with just the right amount of tang from the non-dairy milk.

The combination of lentils and mushrooms in the filling gives the dish a deep, savory flavor that’s both comforting and satisfying. I love how versatile the recipe is, too – you can use any kind of vegetables you have on hand to customize it to your liking. The mashed potato topping is creamy and fluffy, and the perfect complement to the hearty filling.

When I first made this dish, I was worried that it wouldn’t be filling enough or would leave me feeling unsatisfied, but I was pleasantly surprised. The lentils and mushrooms give the dish a meaty texture that’s both filling and satisfying, and the mashed potatoes add a creamy and comforting element to the dish. It’s the perfect meal for a cozy night in, and always leaves me feeling happy and content.

Over time, I’ve made a few adjustments to the recipe to make it my own – adding extra garlic, swapping in sweet potatoes for regular potatoes, and experimenting with different vegetables. But no matter how I make it, this savory Lentil and Mushroom Shepherd’s Pie always hits the spot.

So if you’re looking for a delicious and satisfying vegan meal that will leave you feeling warm and cozy, give this recipe a try. I promise it won’t disappoint.

The Ingredients

For the lentil and mushroom filling:

• 1/2 cup cooked green lentils
• 1 tablespoon olive oil
• 1/4 onion, diced
• 1 clove garlic, minced
• 1/2 cup sliced mushrooms
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 1/2 cup vegetable broth
• 1/4 cup frozen peas
• Salt and pepper to taste

For the mashed potato topping:

• 1 small potato, peeled and cubed
• 1 tablespoon vegan butter or margarine
• 1 tablespoon non-dairy milk
• Salt and pepper to taste

The Directions

Lentil and Mushroom Filling:

1. Preheat the oven to 375°F.
2. In a skillet over medium-high heat, add olive oil, diced onions, and minced garlic. Cook until the onions become translucent, about 2-3 minutes.
3. Add sliced mushrooms and continue to cook until the mushrooms are browned and tender, about 5-7 minutes.
4. Add cooked lentils, dried thyme, dried rosemary, smoked paprika, and tomato paste to the skillet. Stir to combine.
5. Add vegetable broth and frozen peas to the skillet. Bring the mixture to a simmer, and let it cook until the broth has reduced by half and the mixture has thickened, about 5-7 minutes. Season with salt and pepper to taste.

Mashed Potato Topping:

1. Meanwhile, cook the cubed potatoes in boiling water until they are tender, about 10-15 minutes.
2. Drain the potatoes and return them to the pot. Add vegan butter, non-dairy milk, salt, and pepper. Mash the potatoes until they are creamy and smooth.

Assembly:

1. Spread the lentil and mushroom filling evenly into a small baking dish.
2. Top with the mashed potatoes, spreading them evenly and making sure to cover the filling completely.
3. Bake the shepherd’s pie for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is heated through.
4. Let the pie cool for a few minutes before serving. Enjoy your savory Lentil and Mushroom Shepherd’s Pie!

Note: Cooking times may vary depending on your oven and personal preference.