If you’ve recently spent time browsing Pinterest, Instagram, Foodgawker, or even your local cafes, you’ve probably noticed an increase in warming, hearty foods like soups and stews. And, if you’ve been spending any time outside during these winter months, you’ll understand why.
One thing I realized after making this shepherd’s pie, is that shepherd’s pie is a lot better without meat. The combination of lentils, mushrooms, and soy sauce do more than just substitute a meaty flavor, they far surpass its meaty counterpart in taste and texture. Lentils are also incredibly underrated. They’re small and mighty, and are packed with many health benefits.
Health benefits of Lentils:
- Stabilize blood sugar
- High protein content
- Improves digestion due to high fibre content
- Help lower cholesterol and prevent heart disease
The list can go on and on, but nothing beats the number one benefit of lentils; the price. Spending less money is definitely good for everyone’s health.
In this recipe, you can use any mix of vegetables you prefer. You can also use any mix of mashed veg for the topping, like celeriac and potatoes, or sweet potato and rutabaga. Let your taste buds guide you and have fun cooking!
- 2 ½ lbs Potatoes I used a mix of sweet potato and russet
- ½ cup non dairy Milk
- 1 Tbsp Coconut Oil
- 1 tsp Sea Salt
- 2 Tbsp Vegetable Oil
- 2 medium Onions 2 ½ cups diced
- 2 cloves of Garlic 1 Tbsp minced
- ⅔ cup sliced Mushrooms
- 1 cup diced Carrots
- 1 cup Corn
- 1 cup Peas
- ¾ cup dry Green Lentils
- 2 cups Water
- 1 Tbsp Soy Sauce use GF Tamari if you can't eat gluten
- 2 tsp dried Thyme
- 1 ½ tsp Sea Salt
- ½ tsp ground Fennel
- ¼ tsp Black Pepper
Peel and chop the potatoes. Boil until soft, then drain, return to pot and mash with the milk, oil and salt until smooth.
While the potatoes are cooking, you can begin chopping your veg. In a large skillet over medium heat, saute the onions in oil for 5-7 minutes, until they begin to brown and soften. Make sure to stir them.
Add the garlic and carrots and cook for about 5 more minutes, stirring often.
Add the mushrooms, lentils, water, soy, thyme, fennel, salt and pepper. Stir, cover, and bring to a boil, then reduce heat, and simmer. During this time you can turn your oven to 400°F.
Once the liquid has reduced to half (after around 10 minutes), stir in the peas and corn. Continue cooking until lentils are soft and there is barely any water left. Taste and adjust seasoning if necessary.
Transfer the mixture to a baking dish, or multiple baking dishes for individual servings. Top with the mashed potatoes, spreading out evenly with the back of a spoon.
Bake for 25-30 minutes or until the potatoes start to turn golden brown.