Comfort food at its best! That is exactly how I would describe this Hearty Lentil and Mushroom Shepard’s Pie. This is a recipe for everyone, and a meal that everyone will love. I don’t say those words lightly; everyone I serve this dish to absolutely loves it. It is that good!
I have served this Hearty Lentil and Mushroom Shepard’s Pie to company when they came over for dinner. I have placed this dish on a buffet table for a holiday party. I have made this dish to pack and share with a family, and it’s a dish that I love to make ahead at home and pack in the cooler for our weekend trips to the mountains. It’s simply delicious, can be made ahead of time, and travels well – seriously, what more could you ask for? Oh, and it is a vegan meal.
Not to scare non-vegans away. I am not a vegan. My husband and I try to eat a largely plant-based diet, and look for meals and recipes that are heavy on the plants. This dish fits that bill. But all those people that I have shared this dish with? Only one vegan amongst that bunch. Everyone loves this meal!
This is a perfect dinner for your next meatless Monday!
Hearty Lentil and Mushroom Shepard’s Pie
- 2 large potatoes
- 2 tablespoons Earth Balance of other non-hydrogenated margarine
- 3/4 cup rice milk
- 2 tablespoons olive oil
- 1 arge onion, finely chopped
- 4 cloves garlic, minced
- 24 ounces baby bella mushrooms, sliced or roughly chopped
- 2 15-ounce cans lentils, one can lightly drained
- 2 tablespoons dry red wine
- 2 tablespoons soy sauce
- 3 teaspoons all-purpose seasoning blend. (I use Trader Joes 21 Seasoning Salute)
- 1/2 teaspoon dried thyme
- 3 tablespoons cornstarch
- 8 ounces baby spinach, chopped into bite size pieces
- 1 cup Panko breadcrumbs
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Peel and cut potatoes into large chucks. Place the potatoes into saucepan and and cover with water. Bring water to a boil and then reduce heat to a simmer. Cover pot and allow to simmer about 20 minutes or until tender when a knife is inserted. Drain and return to saucepan.
- Add margarine and rice milk to potatoes and mash until light and fluffy. Season with salt and pepper to taste. Cover and set aside.
- While the potatoes are cooking, began making the mushroom and lentil filling.
- Heat oil in a large skillet. Add the diced onion and sauté over medium heat until onion is translucent.
- Add the mushrooms and garlic and continue cooking until the onions are golden and mushrooms are beginning to brown.
- Add the lentils and their liquid. Reduce heat to medium-low and bring to a simmer.
- Add in wine, soy sauce, seasoning blend, thyme, salt, and pepper. Stir to fully mix in seasonings. Continue cooking gently for five more minutes.
- In a small bowl, combine the cornstarch with just enough water (about 6 tablespoons) to dissolve the cornstarch into a light slurry. Stir this cornstarch slurry into the lentil mixture. Gently fold and stir until you no longer see any white and lentil mixture begins to thicken.
- Add in spinach, a bit at a time, until all spinach has been incorporated and it is lightly wilted. Add salt and pepper to taste.
- Lightly oil a 9×13 casserole dish and sprinkle pinko breadcrumbs over all.
- Pour mushroom and lentil mixture into the casserole dish. spreading evenly.
- Top with mashed potatoes and spread evenly over the lentil mixture.
- If you are making this dish ahead of time, stop here, cover with foil and refrigerate. Before moving onto baking, remove from fridge and set at room temperature for 30 minutes before you continue onto the baking.
- Bake casserole for 30-35 minutes. To get a nice golden potatoes on top, broil on high for a few minutes. Every broiler seems to work differently, so keep an eye on the broiling stage.