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.