Shepherd’s pie is a classic comfort food, and this plant-based version is no less so, incorporating miso and mushrooms for savory goodness. Its crowning glory is a fragrant topping made with the winning combination of sweet potatoes and sage. Plus, it’s got a whopping amount of vitamin D to help see you through these winter days.
This recipe makes a large quantity. Because it is so freezer friendly, you can easily split this between two smaller casserole dishes and pop one in the freezer for another time.
Lentil and Mushroom Shepherd’s Pie with Sage and Sweet Potato Top
- 4 Tbsp extra-virgin olive oil divided
- 1 1/2 cups finely chopped onion
- 1/2 cup finely diced celery
- 1 cup Puy or French-style lentils
- 2 tsp miso
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce (optional contains anchovies)
- 2 cups low sodium vegetable stock
- 1/2 cup finely diced carrot
- 4 cups diced mushrooms
- 1 garlic clove peeled and crushed
- 2 tsp fresh thyme
- 1/4 cup white wine
- 1/2 tsp Pinch of salt
- 6 sweet potatoes peeled and cubed (approximately 8 cups)
- 3 Tbsp dried sage
- In large skillet, sauté onion and celery in 2 Tbsp olive oil until soft, about 3 to 5 minutes on medium heat. Add lentils and stir to incorporate. Increase heat; add miso, tomato paste, Worcestershire sauce, and stock. Cover and bring to boil, then reduce heat to medium-low and simmer for about 10 minutes. Add carrots and continue to cook for a further 10 to 20 minutes, until lentils are soft but there is still some liquid in the pan.
- Meanwhile, in separate pan, sauté mushrooms on high heat in 1 Tbsp olive oil, stirring minimally to allow them to fully brown. Once brown, add crushed garlic and thyme and stir through for 1 to 2 minutes on medium heat.
- De-glaze pan by adding wine and scraping up any brown bits from the bottom of pan. Add mushroom mixture to the lentils with 1/4 tsp salt and stir well to incorporate. Spoon lentil mushroom mixture into the bottom of a 9 x 14 in (23 x 35 cm) casserole dish.
- Bring large pot of water to boil and add sweet potatoes and a pinch of salt. Boil for 10 to 15 minutes, until tender. Drain thoroughly. Add 1 Tbsp olive oil, 1/4 tsp salt, and sage; mash until smooth. Spoon sweet potatoes over lentil mushroom mixture. If you like the top crispy, roughen it up with a spoon or fork to create ridges.
- Bake at 350 F for 30 minutes.
Per serving: 208 calories; 5 g protein; 7 g total fat (1 g sat. fat); 33 g total carbohydrates (3 g sugars, 6 g fiber); 235 mg sodium