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mushroom-lentil-shepherds-pie-recipe

Mushroom Lentil Shepherd's Pie

A hearty and comforting vegetarian shepherd's pie made with mushrooms and lentils.
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Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: British
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Filling

  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms, chopped
  • 1 cup cooked lentils
  • 1 cup vegetable broth
  • 2 tablespoon tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • to taste salt and pepper

Mashed Potato Topping

  • 4 cups potatoes, peeled and cubed
  • ½ cup milk
  • 2 tablespoon butter
  • to taste salt and pepper

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened.
  3. Add mushrooms and cook until they release their moisture and begin to brown.
  4. Stir in lentils, vegetable broth, tomato paste, thyme, and rosemary. Season with salt and pepper. Simmer for 10 minutes.
  5. Meanwhile, boil potatoes until tender. Drain and mash with milk, butter, salt, and pepper.
  6. Transfer mushroom lentil mixture to a baking dish. Spread mashed potatoes on top.
  7. Bake for 20-25 minutes, until the top is golden brown.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 900mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Shepherd's Pie, Vegetarian
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