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Vegan mushroom and lentil shepherd’s pie Recipe

Name: Vegan mushroom and lentil shepherd’s pie Recipe
Prep time: 30 min
Total time: 120 min
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 tablespoon olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 cups sliced mushrooms; 1 1/2 cups cooked lentils; 1 cup vegetable broth; 1 tablespoon tomato paste; 2 tablespoons cornstarch; Salt and black pepper to taste; 1/4 cup chopped fresh parsley; For the mashed sweet potato topping:; 2 large sweet potatoes, peeled and cubed; 1/4 cup plant-based milk; Salt and black pepper to taste

British Cuisine Diet Vegan

How to make Vegan mushroom and lentil shepherd's pie ?

Preparation Time: 30 minutes
Cooking Time: 1 hour
Serve: 6-8

Ingredients for Vegan mushroom and lentil shepherd’s pie Recipe

#	Ingredients
1.	2 large sweet potatoes, peeled and cubed
2.	1 tablespoon olive oil
3.	1 large onion, chopped
4.	3 garlic cloves, minced
5.	1 teaspoon dried thyme
6.	1 teaspoon dried rosemary
7.	2 cups sliced mushrooms
8.	1 1/2 cups cooked lentils
9.	1 cup vegetable broth
10.	1 tablespoon tomato paste
11.	2 tablespoons cornstarch
12.	Salt and black pepper to taste
13.	1/4 cup chopped fresh parsley
14.	For the mashed sweet potato topping:
15.	2 large sweet potatoes, peeled and cubed
16.	1/4 cup plant-based milk
17.	Salt and black pepper to taste

Steps of Vegan mushroom and lentil shepherd’s pie Recipe

#	Steps
1.	Preheat the oven to 375°F (190°C).
2.	Cook the sweet potatoes for the topping in a large pot of boiling salted water until tender, about 20 minutes. Drain and return the sweet potatoes to the pot. Add the plant-based milk, salt, and black pepper, and mash until smooth. Set aside.
3.	Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, thyme, and rosemary, and cook for 1 minute longer.
4.	Add the sliced mushrooms and cook until they have released their liquid and are tender, about 5-7 minutes.
5.	Add the cooked lentils, vegetable broth, and tomato paste to the skillet. Stir well to combine.
6.	In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Add the cornstarch mixture to the skillet and stir well to combine. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
7.	Season the mushroom and lentil mixture with salt and black pepper to taste. Stir in the chopped parsley.
8.	Transfer the mushroom and lentil mixture to a 9-inch (23-cm) square baking dish. Spread the mashed sweet potato topping evenly over the mixture.
9.	Bake the shepherd's pie in the preheated oven for 20-25 minutes or until the topping is lightly golden and the filling is hot and bubbly.
10.	Let the shepherd's pie cool for a few minutes before serving.

Tips:

You can make this shepherd's pie ahead of time and refrigerate it for up to two days before baking. Just cover it with foil and store it in the fridge until you're ready to bake it.
You can also freeze this shepherd's pie for up to two months. To reheat, thaw it in the fridge overnight and bake it in the oven until heated through.
This recipe can be customized with different vegetables, such as carrots or celery. You can also add your favorite herbs and spices to the filling for added flavor.