Nava’s Hearty Lentil and Mushroom Shepherd’s Pie

Nava’s Hearty Lentil and Mushroom Shepherd’s Pie

By | 2019-03-13T12:03:02-07:00 March 13th, 2019|0 Comments

Yields8 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 8 large or 10 medium potatoes
 2 tbsp nonhydrogenated margarine* optional, see notes
 ½ cup rice milk
 Salt to taste
 2 tbsp olive oil* optional, see notes
 1 large onion finely chopped
 2 cloves garlic minced
 6 oz cremini or baby bella mushrooms
 215 oz cans Lentils or about 3 1/2 cups cooked lentils with a little of their cooking liquid, lightly drained but not rinsed
 2 tbsp dry red wine optional
 12 tbsp reduced-sodium soy sauce or Bragg’s liquid aminos*
 2 tsp seasoning blend such as Spike or Mrs. Dash
 ½ tsp dried thyme
 Freshly ground pepper to taste
 3 tbsp cornstarch or arrowroot
 818 oz baby spinach or arugula leaves
 1 cup fresh bread crumbs or panko bread crumbs gluten-free if needed

1

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.

Recipe Notes
2

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.

Recipe author or source
3

https://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherds-pie.html

Ingredients

 8 large or 10 medium potatoes
 2 tbsp nonhydrogenated margarine* optional, see notes
 ½ cup rice milk
 Salt to taste
 2 tbsp olive oil* optional, see notes
 1 large onion finely chopped
 2 cloves garlic minced
 6 oz cremini or baby bella mushrooms
 215 oz cans Lentils or about 3 1/2 cups cooked lentils with a little of their cooking liquid, lightly drained but not rinsed
 2 tbsp dry red wine optional
 12 tbsp reduced-sodium soy sauce or Bragg’s liquid aminos*
 2 tsp seasoning blend such as Spike or Mrs. Dash
 ½ tsp dried thyme
 Freshly ground pepper to taste
 3 tbsp cornstarch or arrowroot
 818 oz baby spinach or arugula leaves
 1 cup fresh bread crumbs or panko bread crumbs gluten-free if needed

Directions

1

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.

Recipe Notes
2

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.

Recipe author or source
3

https://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherds-pie.html

Nava’s Hearty Lentil and Mushroom Shepherd’s Pie