Lentil and Mushroom Shepherd' Pie

Servings: 4 | 0 minutes | 450 kcal

This recipe was the result of my experiments in the kitchen, trying to create a dish that is both vegan and hearty enough to satisfy non-vegans. With the earthy flavors of lentils and mushrooms complemented by the creamy mashed potatoes, this dish is a winner for everyone.

One day, I decided to challenge myself by creating a dish that could please both vegans and non-vegans alike. After some experimentation, I was able to create the Vegan Lentil and Mushroom Shepherd' Pie. It' so delicious that even the most dedicated meat eaters in my family request it!

Ingredients

1 cups green lentils
2 cups mushrooms
1 pieces onion
2 pieces carrots
2 pieces garlic cloves
2 cups vegetable broth
4 pieces potatoes
2 teaspoons olive oil
1/2 cups soy milk

Instructions

Preheat the oven to 400°F (200°C).
Cook the lentils in a pot of boiling water for 15-20 minutes, or until tender. Drain well.
While the lentils are cooking, heat the oil in a large pan. Add the onion, mushrooms, carrots, and garlic, and cook until the vegetables are soft.
Add the cooked lentils and vegetable broth to the pan. Simmer for about 10 minutes, or until the broth has mostly evaporated.
Meanwhile, cook the potatoes in a pot of boiling water until soft. Drain well, then mash with the soy milk until smooth.
Transfer the lentil and vegetable mixture to a baking dish. Spread the mashed potatoes on top.
Bake for about 20 minutes, or until the top is golden and crispy.