Lentil and Mushroom Shepherd’s Pie

Name: Lentil and Mushroom Shepherd’s Pie
Yield: Serves 8
Ingredients: Chopped fresh flat-leaf parsley, for garnish (optional); 2 medium carrots, thinly sliced into half-moons; 2 tablespoons tomato paste; 2 tablespoons olive oil; 2 cups (480 ml) cold vegetable broth; 2 ribs celery, thinly sliced; 2 cloves garlic, minced; 1 tablespoon cornstarch; 1 recipe Classic Mashed Potatoes; 1 pound (450 g) cremini mushrooms, chopped into pea-size pieces; 3 tablespoons fresh thyme; 1 yellow onion, chopped into medium dice; 1 cup (135 g) frozen peas; Freshly ground black pepper; 1 teaspoon salt; 4 cups (790 g) cooked lentils

Preparation info

Serves
8

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Is there anything more comforting than mashed potatoes and stew all baked together in one gorgeous casserole? Of course not. The potatoes are golden and browned on top. Poke your fork in and inside is a juicy concoction of lentils, mushrooms, and veggies. Meat-and-potatoes heaven in one piping hot dish.

Ingredients

2 cups (480 ml) cold vegetable broth
1 tablespoon cornstarch

Main course
Vegan
Gluten-free

Method

In a measuring cup, mix together the broth and cornstarch until the starch is mostly dissolved. Mix in the tomato paste and set aside.
Preheat a large pan over medium heat. Sauté the onion and carrots in the olive oil with a pinch of salt until the onions are lightly browned, 5 to 7 minutes. Add the garlic and sauté for 30 seconds or so, just until fragrant. Ad