One of my favourite winter meals is a pie. It’s full of vegetables and usually has a nice crisp pastry topping. But there’s something even more warming on a cold winter’s night and that’s a pie with a creamy, light and fluffy potato layer on top.
It’s starting to cool down and so the focus turns to warming foods. Foods that can be cooked in the oven. The heat fills the home and adds to the warmth of a winter’s evening. The sky becomes darker as you’re leaving work and all you want to do is get home and snuggle up on the lounge. You want an appetising meal that will fill your belly without filling your hips.
This mushroom and lentil shepherd’s pie does just the trick. There are a few steps and it’s not a one pot dish. But make a large enough batch and you could be enjoying this meal for a couple of dinners, or have the left overs for lunch the next day.
Of course there are mushrooms and lentils in this lentil shepherd’s pie, but there are also lots of veggies and it has a cheesy flavour from the savoury yeast flakes. It gets its richness from a touch of flour and some tamari sauce.
I first made this when I was planning on making a tofu and veg pie. But I didn’t have any tofu and I didn’t have any pastry for the top. So I looked around the kitchen to see what I did have. And I had lots of potato, and lots of mushrooms, and some lentils. And so the mushroom and lentil shepherd’s pie was born.
I pre-cook lots of beans and lentils. First soak them overnight and then drain and rinse. Put them in a saucepan with boiling water and cook for around half an hour. Drain and rinse again and then cook again. Drain and rinse and then they are ready. It seems like a lot of work but make a big batch and then freeze them in one cup sizes. That way there’ll always be some in the freezer ready to go.
If you don’t have any pre-cooked and ready. Grab a can of lentils. Just make sure you drain and rinse them well before adding them to the pie.
I don’t know any shepherd’s but I’m sure they would love their very own mushroom and lentil shepherd’s pie.Print
Mushroom and Lentil Shepherd’s Pie
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 serves 1x
- Category: Main Dish
- Cuisine: Australian
- 1 kg baby potatoes
- ½ cup rice milk
- 1 tbsp savoury yeast flakes
- 1 onion (diced)
- 2 cloves garlic (chopped)
- 375 g mushrooms (sliced)
- 2 stalks celery (diced)
- 4 medium carrots (diced)
- ¼ cup buckwheat flour
- 2 tbsp savoury yeast flakes (extra)
- 2 tbsp tamari
- 1 cup veggie broth
- 1 cup frozen peas
- 1 cup lentils (cooked)
- 1 tbsp fresh thyme
- Peel and chop the potatoes into cubes.
- Place in a saucepan with about 7-10 cm water in the bottom.
- Bring to the boil, reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Drain the potatoes, add the rice milk and tbsp nutritional yeast and mash well. Set aside
- Preheat oven to 160 degrees C.
- While the potatoes are cooking, heat 1 tbsp macadamia oil in a large pan.
- Add the onion and garlic and cook until softened.
- Add the mushrooms and cook until softened.
- Add the carrot and celery, stir well and cook for 5 minutes.
- Stir in the buckwheat flour, nutritional yeast and tamari. Stir until we’ll combined.
- Add the veggie broth, frozen peas, lentils and thyme and cook for 5 minutes.
- Remove from heat and transfer to a large oven dish.
- Top with the mashed potato.
- Bake in the oven for 20 minutes or until the top is golden.
- Serve with a garden salad and crusty bread.
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