Vegetarian Shepherd’s Pie with Lentils and Mushrooms
and mixed greens salad

Name: Vegetarian Shepherd’s Pie with Lentils and Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 Grapes, red or green, halved; 2 tsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1 tsp Honey; 2 Tbsp Oil, olive; 5 oz Mixed greens; 1/4 cup Almonds, sliced; 1 tsp Salt; 1 tsp Garlic powder; 1/2 tsp Mustard powder (opt); 1/2 tsp Black pepper; 1/2 tsp Thyme, dried; 1/2 Onions, medium, chopped; 1 Tbsp Parsley, chopped; 8 oz Mushrooms, any button, chopped (look for pre-chopped); 1 lb Potatoes, russet, peeled and cubed; 1 1/2 cups Mixed frozen vegetables (like peas, corn, and carrots); 2 cups Lentils, pre-cooked (look for vacuum-packed or canned); 1 Tbsp Oil, cooking; 2 Tbsp Water; 2 tsp Worcestershire sauce (sub Tamari); 3 Tbsp Tomato paste; 1/4 cup Yogurt, plain or Greek; 1 Tbsp Butter

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Vegetarian Shepherd’s Pie with Lentils and Mushrooms

This vegetarian shepherd's pie, packed with lentils, mushrooms, a savory spice mix, and topped with a blanket of mashed potatoes, was such a hit with our community last year that we are bringing it back! Ready in under an hour, this weeknight meal is guaranteed to satisfy meat-eaters and vegetarians alike.

Ingredients

Metric

Servings:

Mixed Greens Salad with Grapes and Almonds:

Grapes, red or green - 16 , halved
Vinegar, balsamic - 2 tsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, olive - 2 Tbsp
Mixed greens - 5 oz
Almonds, sliced - 1/4 cup

Shepherd's Pie Spice Mix:

Salt - 1 tsp
Garlic powder - 1 tsp
Mustard powder (opt) - 1/2 tsp
Black pepper - 1/2 tsp
Thyme, dried - 1/2 tsp

Vegetarian Shepherd’s Pie with Lentils and Mushrooms:

Onions, medium - 1/2 , chopped
Parsley - 1 Tbsp , chopped
Mushrooms, any button - 8 oz , chopped (look for pre-chopped)
Potatoes, russet - 1 lb , peeled and cubed
Mixed frozen vegetables - 1 1/2 cups (like peas, corn, and carrots)
Lentils, pre-cooked - 2 cups (look for vacuum-packed or canned)
Oil, cooking - 1 Tbsp
Water - 2 Tbsp
Worcestershire sauce - 2 tsp (sub Tamari)
Tomato paste - 3 Tbsp
Yogurt, plain or Greek - 1/4 cup
Butter - 1 Tbsp

Prep

Spice mix - Combine salt, garlic powder, mustard powder, pepper, and dried thyme. (Can be done up to 5 days ahead)
Onions - Chop onions. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 2 days ahead)
Mushrooms / Grapes - Prep as directed and store separately. (Can be done up to 2 days ahead)
Potatoes - Peel and cube potatoes. If not using right away, soak in water to prevent browning.
Frozen vegetable mix - Place in a colander and run under warm tap water to defrost.
Lentils - If using canned lentils, drain and rinse.

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Make

Turn on the oven's broiler and place an oven rack about 6" / 15 cm under the heat source.
Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and then mushrooms to heated oil. Saute until mushrooms are deep golden brown, ~5 minutes.
Add onions and saute until softened, 2 to 3 minutes. Add spice mix and saute until fragrant, ~1 minute more.
Add lentils and frozen vegetables and saute to heat through, ~1 minute.
Stir in water, Worcestershire sauce, parsley, and tomato paste.
Transfer filling to a lightly greased 8" x 8" / 20 cm x 20 cm baker (for 4 servings; adjust accordingly if customizing servings).
Use a masher to mash steamed potatoes with yogurt, butter, and some salt. Spoon over top of filling and spread to evenly cover.
Broil for 8 to 12 minutes, until the top is golden brown and crisp.
Whisk together vinegar, mustard, and honey in a mixing bowl. Add olive oil while whisking. Add mixed greens, grapes, and almonds to vinaigrette. Toss just before serving.
Enjoy shepherd’s pie with salad on the side.

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