| Prep: 20 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 6g | 1g | 78g |
| sugars | fibre | protein | salt |
| 8g | 16g | 24g | 1.2g |
Why I Love American Lentil and Mushroom Shepherd’s Pie
My love for the Lentil and Mushroom Shepherd’s Pie comes from its perfect blend of hearty comfort food with a health-conscious twist. This recipe strikes balance between traditional American fare and my own twist on Indian-American fusion that focuses on rich flavors and fresh ingredients.
A Dish of Translation
By taking the classic American Shepherd’s Pie and infusing it with the nuttiness of lentils and the umami flavor of mushrooms, I’ve created a dish that, in many ways, mirrors my culture. Much like how I grew up balancing my West Coast lifestyle with my Gujarati roots, this dish conjoins two culinary worlds.
Inspired Flavors
I’ve always admired how Jamie Oliver can transform traditional dishes. This Lentil and Mushroom Shepherd’s Pie could be considered as an homage to his ability to bring together unexpected ingredients and create something simply beautiful.
This particular dish is similar in nature to classic comfort foods such as Vegetable Pot Pie or a Vegetarian Lasagne, yet it feels distinctly unique in its flavor profile. The umami-rich mushrooms and the texture of lentils bring that heartiness traditional to Shepherd’s Pie, perfectly contrasted by the creaminess of the mashed potato topping.
A Versatile Companion
As an excellent main course, Lentil and Mushroom Shepherd’s Pie pairs nicely with various side dishes. A simple green salad dressed lightly with a citrus vinaigrette works well to offset the richness of the pie. If you crave a more distinct flavor, Indian Raita, a yogurt-based side dish flavored with cucumber, mint, and other spices, can offer an extra nod to the pie’s fusion roots.
To me, this recipe epitomizes what home cooking is all about. It leans into comfort, while inviting in health-conscious substitutions. This Lentil and Mushroom Shepherd’s Pie is an embodiment of my love for creating dishes that thrive in the nexus of culture fusion – a perfect testament to my journey as a cook.
What You’ll Need
- 2 cups of brown lentils
- 4 cups of vegetable broth
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chopped cremini mushrooms
- 2 carrots, peeled and chopped
- 1 cup frozen peas
- 2 teaspoons fresh thyme leaves
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2.5 pounds of russet potatoes, peeled and chopped
- 1/2 cup unsweetened almond milk
- 4 tablespoons vegan butter
- 1/4 cup nutritional yeast
Method
Step One
Start by rinsing the lentils under cold water. Next, place them in a large pot along with the vegetable broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer and cover the pot with lids. Let the lentils cook for about 30 to 40 minutes, until they are tender. Drain any excess broth and set the lentils aside for later.
Step Two
While the lentils are cooking, heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and minced garlic to the pan. Cook for about 5 minutes, until the onions are translucent and the garlic is aromatic.
Step Three
Add the chopped cremini mushrooms, chopped carrots, and the frozen peas to the pan. Allow the vegetables to cook until they are soft and the mushrooms have released their liquid. This will take about 10 minutes.
Step Four
To the pan, add the cooked lentils, fresh thyme leaves, soy sauce, and tomato paste. Stir well to combine all of the ingredients. Season the mixture with salt and pepper to your personal taste. Remove the pan from the heat.
Step Five
Preheat your oven to 400 degrees Fahrenheit. In a large pot, place the chopped russet potatoes. Cover the potatoes with water, and bring to a boil. Cook the potatoes until they are soft, which should be around 20 minutes. Drain the potatoes and return them to the pot.
Step Six
Add the unsweetened almond milk, vegan butter, and nutritional yeast to the pot of potatoes. Mash until the potatoes are smooth and creamy. Season with additional salt and pepper if desired.
Step Seven
Spoon the lentil and vegetable mixture into the bottom of a deep baking dish. Spread the mashed potatoes evenly over the top. Place the dish into your preheated oven and bake for about 25 minutes, until the top is golden and the edges are bubbling.
Step Eight
Remove the Shepherd’s Pie from the oven and allow it to cool for a few minutes before serving. Enjoy!
