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Vegan Lentil And Mushroom Shepherd S Pie Recipe With Mashed Potatoes


1 large onion finely chopped 2 cloves garlic minced 6 ounces cremini or baby bella mushrooms sliced Two 15-ounce cans lentils with their liquid 2 tablespoons dry red wine optional 1 to 2 tablespoon reduced-sodium soy sauce or Bragg's liquid aminos 2 to 3 teaspoons all-purpose seasoning blend such as Frontier or Mrs. Dash ½ teaspoon dried thyme INGREDIENTS Lentil mushroom layer: 1 tbsp olive oil 1 yellow onion, diced 2 garlic cloves, minced 1 carrot, diced 1 celery stalk, diced 150g brown mushrooms, diced 2 tbsp tamari or soy sauce ¼ tsp chili powder ½ tsp brown sugar


Step 1: Make the Mashed Potatoes. Start by cooking the potatoes until fork-tender. Then drain, return to the pot and allow them to steam dry with the lid off. Add dairy-free milk and vegan butter to the pot and mash until creamy. Cover and set aside. Step 2: Make the Shepherd's Pie filling. . Lentil mushroom layer: 1 tablespoon olive oil 1 yellow onion, diced


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Can be GF Whole Roasted Cauliflower with creamy makhani sauce . GF , perfect for non traditional gatherings This shepherd's pie does take some time, but divide up make ahead, then layer and store until ready on bake on the day. Print Recipe 4.95 from 17 votes Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie


This wholesome mushroom and lentil pie is a vegan and gluten free twist on shepherd's pie! Featuring a bed of lentils, mushrooms, and a mirepoix of veggies in a rich and full-bodied gravy. Then topped with creamy mashed potatoes!


Ingredients Mashed potato topping 8 large or 10 medium potatoes (golden potatoes works quite well) 2 tablespoons vegan butter 1/2 cup unsweetened plant-based milk Salt to taste Filling 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, minced


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.


Very flavorful Perfect for the holiday season, gatherings or make it ahead and have a tasty dinner during a busy week. Ultimate comfort food! What you'll need Fresh produce: Onion, garlic, mushrooms, potatoes. From the freezer: Corn, mixed vegetables.


In a large pan over medium-high heat, add the olive oil, then cook the onions, garlic, and celery for 4-5 minutes or until translucent and fragrant. Add lentils, mushrooms, herbs, and spices. Stir to combine and continue to cook for 6-8 minutes. Stir in the tomato paste, Worcestershire sauce, and salt and pepper.


1. Ingredients in Lentil Shepherd's Pie 2. Step-by-step Instructions 3. Tips for making this recipe 4. Frequently Asked Questions 5. Video: How to make Vegan Shepherd's Pie Ingredients in Lentil Shepherd's Pie A traditional shepherd's pie fillings contain onions, carrots, celery, peas, and of course meat (typically lamb).


Ingredients: Serves 4. Filling:-1 small onion (120 g), chopped-4 cloves of garlic, chopped-1 large can green lentils (about 235 g drained weight), drained and rinsed thoroughly


Combine the dry lentils and water in a medium sauce pot with a pinch of salt. Bring to a boil over high heat. Reduce to a simmer over medium-low and simmer for 15 minutes, or until lentils are tender. Once cooked, drain off excess liquid and set lentils aside. Heat a 12 inch skillet over medium-high heat.


1¾ hours Rating 5 (3815) Notes Read community notes French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other.


1 1/2 cups dried lentils, rinsed ; 1 red onion, diced; 4 cloves garlic, minced; 2-3 celery stalks, diced ; 4 carrots, diced; 8 oz. mushrooms, sliced lengthwise into quarters


This vegan shepherd's pie is a delicious, hearty stew of mushrooms and lentils covered by mashed potatoes. Perfect for Thanksgiving or anytime! When Nava Atlas asked me at the beginning of last year to take the photos for Vegan Holiday Kitchen, I thought about it for about a day and then gave her an emphatic "Yes!"


Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining ½ teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.


1 cup brown or green lentils, washed and picked over 3/4 cup steel-cut oats 1


Toss to combine and let marinate for 5 minutes. Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes. Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil.


Step 1: Prepare the vegan mashed potato topping. First, peel and chop the potatoes into 1-inch pieces, and transfer them to a large pot of salted water. Bring to a boil, and then cook over medium heat for 15 minutes, or until fork-tender. Then drain.



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