Mushroom-Lentil Shepherd's Pie

A rich and savory vegetarian shepherd's pie featuring earthy mushrooms and hearty lentils simmered in a red wine herb sauce, topped with creamy parsnip and potato mash, and served with crisp roasted green beans.

• Prep: 30 min
• Cook: 50 min
• Total: 1 hr 20 min
• Servings: 2
• Cuisine: British
• Difficulty: Medium

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• comfort food
• roast
• savory

Ingredients

• 2 tablespoon olive oil
• 8 ounce cremini mushrooms (sliced)
• 1 yellow onion (small, diced)
• 1 carrot (diced)
• 1 celery stalk (diced)
• 2 clove garlic (minced)
• 0.5 cup green lentils (rinsed)
• 0.5 cup dry red wine
• 1.5 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 russet potato (large, peeled, cubed)
• 1 parsnip (medium, peeled, cubed)
• 2 tablespoon butter
• 0.25 cup milk
• 8 ounce green beans (trimmed)
• 1 teaspoon salt

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the sliced cremini mushrooms and cook until browned and softened, about 5-7 minutes. Remove mushrooms and set aside.
3. To the same skillet, add the diced yellow onion, diced carrot, and diced celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Stir in the rinsed green lentils, dry red wine (if using), vegetable broth, tomato paste, dried thyme, and dried rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender.
5. While lentils cook, prepare the topping. In a medium saucepan, combine the cubed russet potato and cubed parsnip. Cover with cold salted water and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
6. Return the cooked potato and parsnip to the saucepan. Add 2 tablespoons butter and 1/4 cup milk. Mash until smooth and creamy. Season with salt and black pepper to taste.
7. Stir the cooked mushrooms back into the lentil mixture. Taste and adjust seasoning with salt and black pepper as needed. Spread the lentil-mushroom filling evenly in the skillet. Top with the mashed parsnip and potato mixture, spreading it to the edges.
8. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
9. While the pie bakes, toss the trimmed green beans with 1 tablespoon olive oil, a pinch of salt, and black pepper. Roast on a separate baking sheet in the oven during the last 10-15 minutes of the pie's baking time, until tender-crisp.
10. Let the shepherd's pie rest for 5-10 minutes before serving. Serve hot with the roasted green beans on the side.

Notes

For a truly gourmet touch, use a mix of wild mushrooms. To make it vegan, ensure you use vegan butter and plant milk.

Nutrition (per serving)

• Calories: 700
• Protein: 31 g
• Carbohydrates: 96.5 g
• Fat: 24 g
• Fiber: 29 g
• Sodium: 750 mg
• Saturated Fat: 9.5 g
• Sugar: 10 g
• Cholesterol: 20 mg