Lentil and Mushroom Shepherd's Pie

By á-27074

Ingredients

• 8 large or 10 medium potatoes (Yukon Gold work very well)
• 2 Tbs. vegan buttery spread
• 1/2 cup rice milk or other non-dairy milk
• salt, to taste, if desired
• 2 Tbs. olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced (use more if you are making this salt-free)
• 6 ounces cremini or baby bella mushrooms, diced small
• 2 15-oz cans lentils, lightly drained
• 2 Tbs. dry red wine, optional
• 1-2 Tbs. low-sodium soy sauce or Bragg's Liquid Aminos
• 2-3 tsp. seasoning blend
• 1/2 tsp. dried thyme
• 3 Tbs. cornstarch or arrowroot
• 8-10 oz. baby spinach or arugula leaves
• Freshly ground pepper, to taste
• 1 cup bread crumbs or ground nuts

Preparation

Step 1

Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 2- minutes. Drain and transfer to a small mixing bowl.

Preheat the oven to 400º F.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté until the onion is golden. Add the garlic and mushrooms and continue to sauté until the onion is golden.

Add the lentils with a little of their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.

Add the spinach, a little at a time, cooking just until wilted. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart (preferably round) casserole dish or two deep dish pie plates. Scatter the bread crumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top.

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.