Mushroom-Lentil Shepherd's Pie

Brown lentils give this shepherd's pie a mild earthy flavor that pairs well with fresh mushrooms and onion.

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2.0 by 1 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Prep: 50 mins
  • Bake: 20 mins 375°F

Mushroom-Lentil Shepherd's Pie

Directions

  1. In a medium saucepan bring 1 cup of the broth to boiling. Stir in lentils, rosemary, and thyme. Simmer, covered, 30 to 40 minutes or until tender. Drain any excess liquid.
  2. Meanwhile, preheat oven to 375 degrees F. In a covered 4-qt. Dutch oven cook potatoes and garlic in enough boiling water to cover 15 minutes or until potatoes are tender. Drain, reserving 1/2 cup of the cooking water. Coarsely mash potatoes. Beat in 3 Tbsp. of the butter and the salt. Stir in enough of the reserved cooking water to reach desired consistency.
  3. In a large ovengoing skillet heat 1 Tbsp. of the butter over medium heat. Add mushrooms and onion; cook 10 minutes, stirring occasionally. Stir in peas and carrots. In a small bowl combine remaining 1 cup broth, soy sauce, cornstarch, and Worcestershire sauce; stir into mushroom mixture. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 1 minute more. Stir in cooked lentils.
  4. Top vegetable mixture with mashed potatoes, spreading to edges. Dot with remaining 1 Tbsp. butter. Transfer skillet to oven. Bake 20 minutes or until potatoes start to brown.
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Nutrition Facts (Mushroom-Lentil Shepherd's Pie)

  • Per serving:
  • 328 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 25 mg chol. ,
  • 849 mg sodium ,
  • 51 g carb. ,
  • 10 g fiber ,
  • 6 g sugar ,
  • 11 g pro.
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Reviews (1)

1 Ratings
329 Days Ago
2.0
This is a 6 star recipe.
I don't know how to change my star rating.
We loved it ...

I used Ponzu instead of soy sauce and used an Italian Blend of Frozen Veggies. Seasoned using an Italian, a Greek blend of herbs.

Keeper Recipe.

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