Vegan Mushroom and Lentil Shepherd’s Pie

Although winter may not be everyone’s favourite season, there is something special about rugging up, wearing cosy socks and enjoying a delicious, warm and comforting meal. This twist on a comfort classic is packed with veggies and is a great source of plant-based protein. Instead of traditional potato, the topping for this pie is made with kumara which increases the nutritional value as well as incorporating different flavours and textures. Mushrooms and lentils also make for a perfect meat substitute and give this shepherd’s pie the hearty and filling qualities that constitute any good comfort food.

Ingredients

Filling:

1 ½ cups lentils (brown or red, or a mix)

2 sprigs rosemary

2 sprigs thyme

2 tbsp tamari*

½ cup green peas

6 medium portobello mushrooms

3 cloves garlic, smashed and roughly chopped

1 medium brown onion, chopped

1 tsp pink himalayan salt

1 tsp ground black pepper

1 tsp cumin

Water to cover (option to substitute 1 cup of water for vegetable stock)

Topping:

2 medium orange kumaras

½ cup plant based milk (almond, oat or soy)

1 tbsp coconut oil*

1 tsp pink himalayan salt

 

Method

Add the onion, garlic, lentils, rosemary, thyme and spices to a large saucepan and cover with water (or stock).

Bring to a boil them simmer for about 25 minutes. At the 25 minute mark, add the mushrooms and peas and simmer for another 10 minutes.

While the filling cooks, prep the kumara mash by chopping the kumara into cubes and placing in a saucepan of water and boiling or steaming until soft.

Drain the kumara then mash it with the milk, coconut oil and salt until no lumps remain.

Place the filling mix into a large baking dish and top with the kumara mash.

Bake in the oven for about 20 minutes or until the kumara begins to turn golden on top.

Remove from the oven and allow to cool for at least 15 minutes before slicing and serving.

* Available to purchase at your local GoodFor store

By Ella Farrugia aka @thecuriousavocado

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