You’re going to love this flavorful, decadent meal that smells like Thanksgiving. It was inspired by a recipe from our Plant-Based on a Budget Meal Plans (which you can find over at PlantBasedMealPlan.com). Traditional shepherd’s pie calls for lamb meat, but don’t worry, friends. No sweet, fluffy sheep will be sacrificed for this delicious comfort meal. Instead, we’re turning to a healthful, versatile, ultra-affordable legume: the lentil.
Yield: 6–8 servings
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
1 tablespoon vegetable oil
1 carrot, finely diced
2 ribs celery, diced
½ medium yellow onion, diced
2 large cloves garlic, minced
1 cup chopped button mushrooms (optional)
1 cup dried brown lentils, rinsed and drained
1¾ cups vegetable broth (or equivalent amount of vegetable bouillon and water)
½ batch Mashed Potatoes (page 130)
Chopped parsley, for garnish (optional)
1 batch Mushroom Gravy (page 231)
1. Heat the vegetable oil in a large saucepan (with a lid) over medium heat. Add the carrot, celery, onion, garlic, and mushrooms (if using) and sauté, stirring occasionally, for 5 to 7 minutes, until the carrot is slightly softened.
2. Add the lentils and vegetable broth. Bring to a boil, cover, and then reduce the heat to a simmer. Simmer for 20 to 30 minutes, until the lentils are soft and all the liquid has been absorbed.
3. Preheat the oven to 400 degrees F.
4. Spread the lentil and vegetable mixture in a 9 × 13-inch baking dish and top with the mashed potatoes. Bake for 10 to 15 minutes, until the potatoes turn golden. You can also broil for 1 minute before taking it out of the oven to get it extra golden.
5. Top with parsley, if using, and serve with the mushroom gravy on top.
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