Mushroom and Lentil Shepherd's Pie
This hearty Mushroom and Lentil Shepherd's Pie is a comforting vegetarian twist on the classic dish, featuring earthy mushrooms and protein-packed lentils topped with creamy mashed potatoes. It's perfect for a family dinner or meal prep, bringing warmth and satisfaction to any table.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cups mushrooms, diced
- 2 cups mashed potatoes
Instructions
- 1. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, until lentils are tender.
- 2. While lentils are cooking, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- 3. Add the diced mushrooms to the skillet and cook for another 5-7 minutes until they release their moisture and start to brown.
- 4. Once the lentils are cooked, drain any excess liquid and add them to the skillet with the onion and mushrooms. Stir to combine and season with salt and pepper to taste.
- 5. Preheat your oven to 400°F (200°C). Transfer the lentil and mushroom mixture to a baking dish, top with an even layer of mashed potatoes, and bake for 20 minutes until the top is golden and crispy.
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