Vegan Lentil And Mushroom Shepherds Pie Recipe With Mashed Potatoes

Ingredients 8 large or 10 medium potatoes Yukon gold works well 2 tablespoons Earth Balance or other vegan butter ½ cup unsweetened rice milk or other nondairy milk Salt to taste 2 tablespoons olive oil 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 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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1-Hour Vegan Shepherd's Pie GF VG V DF NS Jump to Recipe There is something very wintry, very comforting about Shepherd's Pie. Hearty vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly perfectly. It's kind of what Thanksgiving dreams are made of, at least in my world. Origin of Shepherd's Pie

Total Time 1 hour 40 minutes 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

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.

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

Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve. AUTHOR & RECIPE DETAILS

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).

No puff pastry! Rather than a puff pastry top that's loaded with butter and refined flour, I'm using creamy mashed potatoes for the topping! Ingredients + Substitutions Here's what you'll need. See the recipe card below for quantities. Brown lentils: You may sub for green if that's what you have on hand.

How to make it Step 1- Get ready

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

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.

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.

Simmer mixture for 5 minutes. Taste, and add salt or correct the seasonings as needed. Reduce oven temperature to 350°F. Peel sweet potatoes and place the flesh in a medium bowl. Use a fork to mash into a smooth paste. Season to taste with salt and pepper. Evenly spread the lentil mixture into a 9x13-inch baking dish.

½ cup whole milk ½ cup sour cream ½ cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional) Freshly ground black pepper For the Filling ¾ cup French lentils For the Filling.

Creamy Sweet Potato Topping Would it be thanksgiving without a sweet potato dish? I don't think so. The light and creamy sweet potato pie topping compliments the rich, savoury filling perfectly. The sweet potatoes are easily roasted in the oven whilst you commence making the vegan pie filling. Desserts and Side Dishes

Add the lentils, vegetable broth, and bay leaf (if using) to a small saucepan. Bring the mixture to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, until lentils are cooked through, 15-20 minutes. If they run out of liquid before cooking thoroughly, add more broth or water.

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