Shepherd’s Pie with Lentils and Mushrooms
and mixed greens salad
- 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
- Salt - 1 tsp
- Garlic powder - 1 tsp
- Mustard powder (opt) - 1/2 tsp
- Black pepper - 1/2 tsp
- Thyme, dried - 1/2 tsp
- 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
- Soy sauce - 2 tsp
- Tomato paste - 3 Tbsp
- Yogurt, plain or Greek - 1/4 cup
- Butter - 1 Tbsp
- 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.
- 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, soy 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.
Always delicious! Made it many times, this time with red lentils and red potatoes0 Helpful
My grandson loved the mashed potatoes and wanted more, but I think he didn't care for the thyme in it. My husband the picky eater liked it. I loved it. Next time I'll be sure to use less thyme or be sure to use ground thyme. My granddaughter asked for seconds! She said " I can't believe I'm eating all vegetables!"0 Helpful
I liked this, but it took me a long time to prepare, so I wouldn't mark it as a favorite for that reason0 Helpful
It took a while to put together but it was very good. I scaled this up to 8 servings and my only complaint is that there was not enough of the mashed potatoes to completely cover the top of the casserole. I will increase the amount of potatoes when I do this again. Even my kids ate it and thought it was tasty.0 Helpful
I personally just didn’t like the flavor of this. Neither did husband or toddler.0 Helpful
Made paleo and vegetarian. They were beautiful in the oven. It took a long time but was worth it. We both really enjoyed this one.0 Helpful