Craving a comforting dish that warms the soul? This roasted mushroom and lentil shepherd’s pie has you covered. It’s a plant-based twist on a classic, packed with earthy flavors and a satisfying texture that will have everyone asking for seconds. Perfect for chilly nights or when entertaining guests, this dish is not just nourishing but also incredibly delicious.
The combination of roasted mushrooms and lentils creates a rich filling that is complemented perfectly by a creamy olive oil mash on top. Not only does it taste amazing, but it also gives you the satisfaction of enjoying a wholesome meal. It’s hearty, savory, and bursting with flavor that will keep you coming back for more.
Whether you’re vegan, vegetarian, or just love a good pie, this recipe is sure to impress. It’s easy to prepare, making it a great choice for weeknight dinners or special occasions.
Delicious Mushroom and Lentil Shepherd’s Pie with Olive Oil Mash
This shepherd’s pie features a savory filling of roasted mushrooms and lentils, layered under a creamy olive oil mashed topping. The taste is a delightful mix of umami from the mushrooms and protein-packed lentils, all while the mash offers a light and smooth finish.
Ingredients
- 2 cups mushrooms, diced
- 1 cup cooked lentils (green or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 medium potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1/4 cup unsweetened plant-based milk
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Mushrooms: Spread the diced mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until golden brown.
- Prepare the Filling: In a large skillet, sauté the onion, garlic, and carrots until softened. Stir in the roasted mushrooms, cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Simmer for 10 minutes until thickened.
- Make the Olive Oil Mash: Boil the cubed potatoes in salted water until tender. Drain and mash with olive oil and plant-based milk until creamy. Season with salt and pepper.
- Assemble the Pie: In a baking dish, spread the lentil and mushroom filling evenly. Top with the olive oil mash, smoothing it out with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is golden and crispy. Let it cool slightly before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 340kcal
- Fat: 12g
- Protein: 15g
- Carbohydrates: 45g
