Mushroom-Lentil Meatless Shepherd's Pie | Midwest Living
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Mushroom-Lentil Meatless Shepherd's Pie

Mushroom-Lentil Meatless Shepherd's Pie

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  • Makes: 6 servings
  • Prep 40 mins
  • Cook 1 hr
  • Bake 20 mins

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Worcestershire sauce and mushrooms are rich in umamithe savory flavor our brains associate with meat. We used both in our shepherd's pie, a low-fat, high-fiber, 'tater-topped casserole that delivers 100 percent of your daily comfort.

Ingredients

  • 2 cups vegetable broth, divided
  • 1/2 cup uncooked brown lentils
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 2 1/2 pounds round red potatoes, cut into 1-inch cubes
  • 2 cloves garlic, peeled
  • 5 tablespoons butter, divided
  • 3/4 teaspoon salt
  • 8 ounces fresh mushrooms, sliced (3 cups)
  • 1 cup chopped onion
  • 1 1/2 cups frozen peas and carrots
  • 4 teaspoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons Worcestershire sauce

Directions

  1. In a medium saucepan, bring 1 cup vegetable broth to boiling. Add lentils, rosemary and thyme, and simmer, covered, for 30 to 40 minutes or until tender. Drain any excess liquid; set aside.
  2. Meanwhile, in a Dutch oven, bring 6 cups water to boiling. Add potatoes and garlic cloves; cook 15 minutes or until potatoes are tender. Drain, reserving 1/2 cup water. Coarsely mash with potato masher. Add 3 tablespoons butter and the salt; mix well. Add as much of the reserved water to make a fluffy mixture.
  3. In a large oven-going skillet, heat 1 tablespoon butter over medium heat. Add mushrooms and onion and cook, stirring occasionally, for 10 minutes. Stir in peas and carrots.
  4. In a small bowl stir together remaining 1 cup vegetable broth, the soy sauce, cornstarch and Worcestershire sauce; stir into mushroom mixture in skillet. Increase heat to medium-high. Cook and stir until mixture bubbles and thickens; cook 1 minute more. Stir in cooked lentils.
  5. Top vegetable mixture with mashed potatoes, spreading to edges. Dot the top of the potatoes with the remaining 1 tablespoon butter. Bake at 375 degrees about 20 minutes or until potatoes begin to brown.

Nutrition Facts

(Mushroom-Lentil Meatless Shepherd's Pie)

Servings Per Recipe 6, carb. (g) 51, Niacin (mg) 5, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 136, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 10, sodium (mg) 849, sugar (g) 6, Potassium (mg) 1274, pro. (g) 11, cal. (kcal) 328, calcium (mg) 55, vit. A (IU) 3815, iron (mg) 4, Fat, total (g) 10, vit. C (mg) 24, chol. (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, sat. fat (g) 6

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