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Mushroom Shepherd Pie

Sep-11-2017
SIMRAN GUPTA
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mushroom Shepherd Pie RECIPE

This vegan shepherd’s pie , richly flavored with lentils and mushrooms, can only be described as a deep dish of comfort food.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Italian
  • Pan fry
  • Baking
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Boiled lentils 240 g
  2. Onion finely grated 1
  3. Carrot finely grated 1
  4. Celery finely diced 1 stalk
  5. Mushrooms finely diced a handful
  6. Garlic finely minced 2 cloves
  7. Tomatoes diced 240 g
  8. All purpose flour plain 2 tbsp
  9. Red wine 1/2 cup
  10. Vegetable stock 1 cup
  11. Green peas 3/4 cup
  12. Dried rosemary a pinch
  13. Dried thyme a pinch
  14. Extra virgin olive oil 2 tbsp
  15. Worcestershire sauce 1 tbsp
  16. Potatoes peeled sliced into wedges 500 g
  17. Parmesan cheese freshly grated 1/2 cup + more for garnish
  18. Salt pinch
  19. Black pepper pinch

Instructions

  1. in a large sauce pot over medium heat, drizzle in olive oil. add in garlic, onion and carrot. saute until onion slightly translucent. add in celery and mushroom. stir to combine well. saute until mushroom starting to brown and the vegetable start to develop some color about 8 minutes
  2. add in flour and stir to combine well. add in tomato and stir to combine well. add in wine and allow to cook until most of the alcohol evaporated, about 1 minute
  3. add in vegetable stock, lentils, worcestershire sauce, rosemary and thyme. stir to combine well, reduce heat down to low and bring it to a simmer. let it simmer for about 15 minutes
  4. the vegetables should be thicken by now. add in peas, stir to combine well and let it cook for another 2 minutes. season with salt and pepper. pour the vegetables into an oven proof casserole dish and set aside
  5. you can prepare the potatoes while the vegetables are simmering: steam the potatoes wedges in a steamer for about 20 to 30 minutes until they are soft. you can check by poking a fork into the potato. if it fall apart easily, it is done
  6. using a ricer, mash the potatoes into a large bowl. in a sauce pot, add in milk and butter. as soon as the butter start to melt, remove from heat, do not bring the milk to a boil. gradually pour in the milk mixture into the mashed potatoes as you fold in with a spatula
  7. add in grated parmesan cheese , salt and pepper. fold to combine well. to make the pie a little bit fancy, put the mashed potatoes into a piping bag with a decorative nozzle
  8. preheat oven to 220 degrees. gently squeeze the piping bag to top the vegetable with the mashed potatoes. once the vegetables is fulled topped with mashed potatoes, garnish with some more of the grated parmesan cheese
  9. wack into the oven and bake for 15 to 20 minutes or until the potatoes turn golden brown. let it cool slightly before cutting and serve. voila! vegetable sheppard

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Astha Gulati
Sep-15-2017
Astha Gulati   Sep-15-2017

Tempting!

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