| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 9g | 1g | 61g |
| sugars | fibre | protein | salt |
| 7g | 17g | 13g | 0.70g |
Why I Love Canadian Vegan Lentil and Mushroom Shepherd’s Pie
Originating from the kitchens of Canada, this Vegan Lentil and Mushroom Shepherd’s Pie immediately piqued my interest. Being a chef that takes great pride and pleasure in blending culinary traditions, meeting this plant-based twist of the classic comfort dish sets my heart aflutter. I’m Emily Davis, a Southern belle, yet, this recipe has successfully lured me out of my Southern roots for a moment, and I’m happy to share it with you!
The Appeal in the Unexpected
Yes, I remember distinctly, the first time my eyes laid on this healthy, earthy marvel. It was during one of my culinary explorations when I was visiting a Pan-Canadian food festival in British Columbia. A fellow chef and my dear friend, Chef Michael Smith, known for his talented fusion cooking, served it as his specialty of the day. I found my taste buds singing with each layer, savoring the textural interplay between the creamy potatoes and the robust lentil-mushroom mixture.
Comfort Food Reimagined
The Vegan Lentil and Mushroom Shepherd’s Pie offers more than an exciting blend of flavors and textures. It’s a testament to how traditional dishes can be reimagined and modernized while still retaining the comforting familiarity we all seek in our food. It shares a beautiful similarity with my Southern staple – Shepherd’s Pie, yet, has an unmistakable healthier and eco-friendlier personality, thanks to the green lentils and cremini mushrooms.
I love pairing this dish with a simple green salad or steamed veggies on the side to add some crunch! You might not find many surf breaks in Canada, but I promise you, every bite of this delicious pie will make you feel the tiny splash of fresh waves.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 8 ounces sliced cremini mushrooms
- 1 cup green lentils
- 3 cups vegetable broth
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves, finely chopped
- Salt and freshly ground pepper, to taste
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 1/4 cup non-dairy milk
- 2 tablespoons vegan butter, melted
- More salt and freshly ground pepper, to taste for the mashed potatoes
- Paprika for sprinkling on top
Method
Step One
Begin by heating the olive oil in a large skillet over medium heat. Add the onions and cook until they become translucent. This should take about 5 minutes.
Step Two
Further, add the minced garlic to the skillet, and cook until fragrant. Then add in the chopped carrots, celery, and cremini mushrooms. Stir well to combine.
Step Three
Pour in the green lentils followed by the vegetable broth, and allow the mixture to simmer. In about 30 to 40 minutes, the lentils should be tender. During this period, stir occasionally and add more broth if necessary.
Step Four
Next, mix in the tamari or soy sauce, fresh thyme leaves, finely chopped rosemary leaves, salt, and freshly ground pepper. Once all the ingredients are well combined, stir in the frozen peas. Reduce the heat and allow the mixture to cook for an additional 5 minutes.
Step Five
While the lentil mixture is simmering, it is time to prepare the mashed potatoes. Start by placing the peeled and cut russet potatoes in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are tender. This should take about 15 to 20 minutes.
Step Six
Once the potatoes are cooked and drained, add non-dairy milk, melted vegan butter, salt, and freshly ground pepper. Mash the potatoes until they become creamy and smooth.
Step Seven
Place the lentil mixture in a baking dish, then spread the mashed potatoes on top. Sprinkle some paprika on the potatoes for color and additional flavor.
Step Eight
Finally, place the baking dish in a preheated oven at 375°F (190°C) and bake for about 20 to 25 minutes, or until the top becomes golden and crispy. The Vegan Lentil and Mushroom Shepherd’s Pie is now ready to be served.
