Take a spin to the classic Shepherd’s Pie, make it entirely vegan with a mushroom-lentil "meat" and top with a generous layer of pumpkin mash. A healthy, comforting dish!
Ingredients
or2 cups, pieces or slices of mushrooms,(140 g)
or1 onions, diced (150 g)
or1 tablespoon of oil, olive, (14 g)
or2 cloves of garlic, minced (6 g)
or1 tsp of rosemary, (1 g)
or1/4 tsp of cayenne pepper(0 g)
or3 tbsps of vinegar, balsamic (48 g)
or3 cups of vegetable stock, (720 g)
or1 cup of lentils, rinsed(192 g)
or2 tsp of cornstarch + 2 tsp water
or650 grams of pumpkin, diced
or2 medium (500 grams) of sweet potato,diced
or1 medium (150 grams) potato, diced
or1/4 cup of almond milk, (66 g)
Preparation
1.
For the lentil filling: Heat oil in a large, heavy bottomed pan over medium heat, and once hot add the mushrooms and sear for about 5 minutes. Add the onions and cook until softened. Stir in the garlic, herbs, and spices; season with salt and pepper, and cook for an additional minute. Pour in the balsamic vinegar, stir.2.
Add the vegetable stock, increase the heat to high and bring to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 20-25 minutes, or until the lentils are cooked. Taste and adjust seasoning as needed.3.
In a small bowl, whisk the cornstarch with water and stir it in to the filling, stirring for a few minutes constantly until the mixture thickens. Remove from the heat and set aside4.
For the pumpkin and sweet potato mash: Place pumpkin, potatoes and sweet potatoes into a medium pot with water and a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender, about 20 minutes.5.
Drain and mash, using a potato masher. Add milk, olive oil, paprika, salt and pepper, and stir well. Adjust seasoning as needed. Set aside.6.
Pour the mushroom filling in a shallow baking dish and top with the pumpkin and sweet potato mash, spreading into an even layer. Bake for 15-20 minutes, until golden and the sauce has started to bubble up around the edges. Serve immediately, with a side of green salad.
