Hearty Lentil & Mushroom Shepherds Pie

Shepherds Pie is an old-time comfort food favorite. It also makes a delicious leftover dish as the flavors marry in the frig waiting to be warmed up for another meal. We found this great vegetarian version for those who miss this wonderful dish from days of old.

You may also like this other version from a previous post that uses cauliflower in place of potatoes.... Cauliflower Shepherds Pie. Although it calls for meat, there are some decent vegetarian meat substitutes out there. We are going to blend the two recipes and make a Cauliflower, Lentil & Mushroom Shepherds Pie. Love mixing and matching recipe ideas. Enjoy!

Ingredients

8 large or 10 medium potatoes
2 tablespoons nonhydrogenated margarine*
1/2 cup rice milk
Salt to taste
2 tablespoons olive oil*
1 large onion, finely chopped
2 cloves garlic, minced
6 ounces cremini or baby bella mushrooms
Two 15-ounce cans lentils, lightly drained but not rinsed (or about 3 1/2 cups cooked lentils with a little of their cooking liquid)
2 tablespoons dry red wine, optional
1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos*
2 teaspoons seasoning blend (such as Spike or Mrs. Dash)
1/2 teaspoon dried thyme
Freshly ground pepper to taste
3 tablespoons cornstarch or arrowroot
8 to 10 ounces baby spinach or arugula leaves
1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed)

Instructions

Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.

Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

Susan’s Notes
*This recipe comes out equally delicious without the margarine or olive oil. Mash the potatoes with the rice milk only, and use a non-stick pan to sauté the onion, adding a splash of vegetable broth if needed to prevent sticking.

Most regular soy sauce contains gluten. Look for a specially-marked gluten-free version if you’re cooking for someone who’s gluten-sensitive and omit if soy is an issue.

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)
Number of servings (yield): 8

Nutrition Facts
Nutrition (per serving, as written): 338 calories, 63 calories from fat, 7.1g total fat, 0mg cholesterol, 361.1mg sodium, 1319.2mg potassium, 57.5g carbohydrates, 11.2g fiber, 4.2g sugar, 12.7g protein, 9.6 points.

Brought to you by Susan Voisin at Fat-Free Vegan Kitchen