## Comfort in a Casserole: Indulge in Our Hearty Vegan Shepherd’s Pie!
Craving a dish that’s both deeply satisfying and entirely plant-based? Look no further! Our Vegan Shepherd’s Pie with Rich Mushroom Gravy is a culinary hug in a casserole dish. Imagine perfectly seasoned lentils and mixed vegetables, simmered in a savory umami-rich mushroom gravy, all crowned with a fluffy, golden layer of dairy-free mashed potatoes. This isn’t just a meal; it’s an experience that will warm your soul and impress even the most discerning palates. Get ready to ditch the meat without sacrificing an ounce of flavor!
**Ingredients**
**For the Lentil & Vegetable Base:**
* 1 tablespoon olive oil
* 1 large yellow onion, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 cup green or brown lentils, rinsed
* 4 cups vegetable broth
* 1 cup frozen peas
* 1 cup frozen corn
* 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
* 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
* 1 bay leaf
* Salt and black pepper to taste
**For the Mushroom Gravy:**
* 2 tablespoons olive oil
* 8 ounces cremini mushrooms, sliced
* 1/4 cup all-purpose flour (or gluten-free flour blend)
* 2 cups vegetable broth
* 1 tablespoon soy sauce or tamari
* 1 teaspoon Dijon mustard
* 1/2 teaspoon smoked paprika
* Salt and black pepper to taste
**For the Mashed Potato Topping:**
* 2 pounds russet or Yukon Gold potatoes, peeled and quartered
* 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
* 2 tablespoons vegan butter
* Salt and black pepper to taste
* Optional: Fresh parsley, chopped, for garnish
Step-by-Step Instructions : . . .
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**Instructions**
**1. Prepare the Lentil & Vegetable Base:**
* Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
* Stir in the minced garlic and cook for another minute until fragrant.
* Add the rinsed lentils, 4 cups vegetable broth, fresh or dried thyme, fresh or dried rosemary, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
* Stir in the frozen peas and corn. Season with salt and black pepper to taste. Remove the bay leaf. Remove from heat and set aside.
**2. Prepare the Mushroom Gravy:**
* While the lentils are simmering, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and their liquid has evaporated.
* Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly, to create a roux.
* Gradually whisk in the vegetable broth, continuous stirring to prevent lumps.
* Stir in the soy sauce/tamari, Dijon mustard, and smoked paprika. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency (5-7 minutes).
* Season with salt and black pepper to taste.
**3. Assemble the Pie:**
* Preheat your oven to 375°F (190°C).
* In a 9×13 inch baking dish (or similar size), spread the lentil and vegetable mixture evenly across the bottom.
* Pour the mushroom gravy over the lentil mixture, gently stirring to combine.
**4. Prepare the Mashed Potato Topping:**
* While the pie is assembling, boil the peeled and quartered potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender.
* Drain the potatoes well and return them to the empty pot.
* Add the plant-based milk and vegan butter. Mash until smooth and creamy. Season generously with salt and black pepper.
**5. Bake the Shepherd’s Pie:**
* Spoon the mashed potato topping over the lentil and gravy mixture in the baking dish, spreading it evenly to cover completely. You can create decorative swirls with a fork, if desired.
* Bake for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbly.
* If desired, you can place it under the broiler for the last 2-3 minutes for extra browning, watching it carefully to prevent burning.
* Remove from oven and let rest for 5-10 minutes before serving.
* Garnish with fresh chopped parsley, if using.
**Short Tips**
* **Lentil Variety:** Brown or green lentils hold their shape well. Red lentils will break down more and create a softer base.
* **Gravy Thickness:** If your gravy is too thin, simmer it longer. If too thick, add a splash more vegetable broth.
* **Mushroom Options:** Cremini mushrooms offer great flavor, but feel free to use white button or a mix of wild mushrooms for added complexity.
* **Make Ahead:** You can assemble the entire pie a day in advance, cover, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
* **Crispy Topping:** For an extra crispy potato topping, sprinkle a little paprika or nutritional yeast over the potatoes before baking.
