Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, lentil and mushroom shepherds pie. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Remove the porcini mushrooms from the soaking water and finely chop them. One place in The Lentil and Mushroom Shepherd's Pie recipe, it says to keep the lentil liquid and in the other place it says drain the liquid. Hope to serve this for a book club.
Lentil and mushroom shepherds pie is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Lentil and mushroom shepherds pie is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have lentil and mushroom shepherds pie using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lentil and mushroom shepherds pie:
- Get 300 g green lentils
- Prepare 200 g chestnut mushrooms
- Take 100 g sweetcorn
- Make ready 1 onion
- Get 3-4 garlic cloves
- Make ready 2 tablespoons tomato puree
- Take Vegetable stock
- Make ready Potatoes
- Get Milk
- Prepare Butter
Vegan lentil and mushroom shepherd's pie with a buttery, cheesy sweet potato mash. The perfect comforting, cosy and healthy meal! Authentic shepherd's pie is a comfort food classic, but there's no room in my diet or grocery budget for a heavy dish of ground lamb or beef and buttery potatoes, except as an occasional treat. Lentils and mushrooms are more my speed, and sweet potatoes, roasted until creamy-soft, need just a little salt and pepper to be a flavorful topping.
Instructions to make Lentil and mushroom shepherds pie:
- Dice your onion and crush your garlic and fry that off in olive oil in a medium heat.
- After a few minutes, add in your sliced mushrooms. And after a few more minutes and they're softened, add your lentils
- In with the tomato puree, stir in. Then in goes the vegetable stock. Stir it up all up and bring to the boil, and then lower to a simmer for half an hour or so.
- Peel, boil your potatoes for 20 minutes or so.
- Your "mince" should have reduced now and be ready to go in your baking tray. Season it before you do.
- Drain the potatoes, add milk and butter, mash. Add the mash on top of your "mince". Bake at 200/gas mark 7 for 50 minutes or so or until your mash is nicely browned and crisp on top.
- Enjoy!
This vegan shepherd's pie is a delicious, hearty stew of mushrooms and lentils covered by mashed potatoes. When Nava Atlas asked me at the beginning of last year to take the photos for Vegan Holiday Kitchen , I thought about it for about a day and then gave her an emphatic "Yes!" Stir in the tomato purée, tomatoes, lentils and stock. Season, stir in the Worcestershire sauce and keep warm. Drain and mash with the milk. An old favourite with a vegan twist, this cottage pie is filled with nutty green lentils, chunky portobello mushrooms and a handful of umami-packed sun dried tomatoes for ultimate cosy eating.
So that is going to wrap it up with this special food lentil and mushroom shepherds pie recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
