Nutrition >> Mushroom and lentil shepherd's pie

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Mushroom and Lentil Shepherd's Pie

Dinner
  • VG | GF
  • Serves 4
Mushroom and Lentil Shepherd's Pie
  • 320 kcals/serving
  • 15g Protein
  • 5g Fat
  • 50g Carb
Mushroom and Lentil Shepherd's Pie
Mushroom and Lentil Shepherd's Pie
Dinner
  • 320kcal
  • 15g Protein
  • 5g Fat
  • 50g Carb

Mushroom and Lentil Shepherd's Pie

  • VG | GF
  • Serves 4

Ingredients

240g green lentils, cooked

200g chestnut mushrooms, sliced

1 onion, finely chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

400ml vegetable stock

1 tablespoon tomato purée

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

600g potatoes, peeled and diced

60ml unsweetened almond milk

Fresh parsley, chopped for garnish

Method

Step 1

Preheat the oven to 200°C (400°F).

Step 2

In a large pan, sauté onion, garlic, carrots, and celery until softened.

Step 3

Add sliced mushrooms and cook until browned.

Step 4

Stir in cooked lentils, vegetable stock, tomato purée, soy sauce, thyme, rosemary, salt, and pepper.

Step 5

Simmer for 15-20 minutes until thickened.

Step 6

Meanwhile, boil potatoes in salted water until tender.

Step 7

Drain potatoes and mash with almond milk until smooth.

Step 8

Season lentil mixture with salt and pepper.

Step 9

Transfer lentil mixture to a baking dish.

Step 10

Spread mashed potatoes over the top.

Step 11

Bake for 25-30 minutes until golden and bubbling.

Step 12

Garnish with fresh parsley before serving.