Mushroom and lentil shepherd's pie:
The lentils in this recipe provide plant-based protein and fiber, while the mushrooms add depth of flavor.
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| Photo by Angela Khebou from Pexels: |
Ingredients:
1 cup green or brown lentils, rinsed and drained
3 cups vegetable broth
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
8 ounces sliced mushrooms
2 medium carrots, diced
2 celery stalks, diced
1 tablespoon tomato paste
1 tablespoon flour
1 tablespoon chopped fresh thyme
Salt and pepper to taste
4 cups mashed potatoes
Instructions:
In a medium pot, bring the vegetable broth to a simmer. Add the lentils and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.
In a large pan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
Add the mushrooms, carrots, and celery and sauté for an additional 5-7 minutes, or until the vegetables are tender.
Stir in the tomato paste, flour, and thyme and cook for 1-2 minutes, or until the mixture is thickened and bubbly.
Add the cooked lentils to the pan and stir to combine with the vegetables. Season with salt and pepper to taste.
Preheat the oven to 375°F (190°C).
Spread the lentil and mushroom mixture evenly in the bottom of a large baking dish. Top with the mashed potatoes, spreading them evenly over the lentil mixture.
Bake for 25-30 minutes, or until the potatoes are lightly browned and the filling is hot and bubbly.
Serve hot, garnished with chopped fresh parsley if desired.
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