Introduction
There’s nothing quite like gathering around the family table for a warm, hearty meal. Our Lentil and Mushroom Shepherd’s Pie is a delightful twist on a beloved classic, perfect for cozy evenings and special occasions alike. This recipe brings together the earthy flavors of lentils and mushrooms with a creamy, golden brown mashed potato topping that will have everyone coming back for seconds. It’s a dish that embodies creativity, comfort, and togetherness.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Skill Level: Intermediate
Ingredients
- 2 cups green or brown lentils, cooked
- 1 pound (450g) mushrooms, sliced
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups mashed potatoes
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, carrots, and mushrooms to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
- Mix in the cooked lentils, tomato paste, vegetable broth, soy sauce, dried thyme, and dried rosemary. Stir well to combine and simmer for 10 minutes. Season with salt and pepper to taste.
- Transfer the lentil and mushroom mixture to a large baking dish. Spread the mashed potatoes evenly on top, smoothing them out with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley.
Helpful Tips
Variation: For a vegan version, ensure your mashed potatoes are dairy-free by using plant-based butter and milk.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Substitution: If you’re out of lentils, you can use canned chickpeas or black beans as a substitute.
Pairings
This Lentil and Mushroom Shepherd’s Pie pairs wonderfully with a fresh green salad and a warm loaf of crusty bread. For drinks, consider serving a full-bodied red wine or a refreshing glass of iced tea.
Conclusion
We hope you enjoy making and sharing this hearty Lentil and Mushroom Shepherd’s Pie with your loved ones. We’d love to see your creations—don’t forget to use #ZynahzRecipes or tag us on Instagram! Your feedback is invaluable, so please leave a comment on our website at Zynahz. For more delightful recipes and updates, subscribe to our newsletter and follow us on social media. Happy cooking!
