Thursday, January 15, 2015

Lentil and Mushroom Shepherd's Pie

The second I saw this shepherd's pie on The Kitchn website, I knew I was going to make it.  My carnivorous husband declared it "meaty!" even though it's vegan.  I thought it was the perfect healthy but comforting January dinner.  Very flavorful and satisfying!  Will definitely make again.

I served it with that awesome Winter White Salad (which I've mentioned a hundred times on this blog!!  Make it!!), but made less white by adding parsley leaves and pomegranate seeds.

I highly recommend baking and pureeing your sweet potatoes in advance, just to simplify your dinner preparation if you're making this on a weeknight.  Once that's done, it's a simple boil and sauté operation before throwing it in the oven for a brief stint. 

Too bad it photographs so poorly!  Don't judge this book by its cover please!

Lentil and Mushroom Shepherd's Pie, from The Kitchn
Serves 6

3 large sweet potatoes, baked and pureed
1 cup brown lentils
3/4 cup dry steel cut oats
bay leaves (3 or 4)
1 teaspoon salt
2 packages (8 oz each) mushrooms (I used one button, one crimini), sliced
1 medium onion, diced
2 carrots, diced
2 stalks of celery, diced
2 cloves garlic, minced
3/4 cup vegetable stock
1/4 cup red wine
1 Tbsp tomato paste
1 Tbsp soy sauce or tamari
2 tsp smoked paprika
handful chopped parsley

Preheat oven to 350 degrees.

In a pot, boil 5 cups of water with your lentils, oats, bay leaves, and salt.

In a separate skillet, sauté mushrooms, onion, carrot, celery, and garlic in olive oil until softened.  Season with salt and pepper.

Drain lentils/oats and combine with sautéed vegetable mixture.  Add stock, wine, tomato paste, tamari, paprika, and parsley.  Simmer for 5 minutes to marry all flavors.  Taste and adjust seasoning if needed.

Pour mixture into casserole dish and spread sweet potatoes on top.  Bake until hot and bubbly, about 20 minutes.


  1. Sounds amazing! I can't wait to make this.

  2. So happy you are posting again!! I've already made this and it was DELICIOUS!! Keep 'em coming!