Vegan Lentil Shepherd's Pie

📋 Ingredient Notes

• Lentils: we used french green lentils in this vegan shepherd's pie. They tend to be firmer and hold up much better than brown lentils and prevent the dish from becoming too mushy. You can also sub with regular green lentils in a pinch. We don't suggest using red or yellow lentils in the recipe. They tend to get pretty mushy and are much better suited for puréed soups and stews.
• Mushrooms: really any variety works well in this recipe. We typically use cremini or buttom mushrooms since they're easy to find, but you could also use shiitake or another wild mushroom for more flavor. They add a nice meatiness to this lentil shepherd's pie filling, which is much needed since the original recipe is made with ground beef!
• Potatoes: we like using Yukon Golds for mashed potatoes – they're buttery, soft and delicious. In a pinch, Russets work well too. We don't suggest using red potatoes, which can get a bit waxy and mealy when mashed.
• Quinoa: combined with lentils, quinoa makes for a hearty filling that has a texture more similar to ground beef. If you don't have any on hand, you can always sub with more lentils.
• Peas: fresh are great if you can find them, but we typically just grab a bag of frozen peas. Much easier!
• Vegetable broth: feel free to use low sodium if preferred. (You can also make your own with vegetable scrap leftovers!)
• All purpose flour: this helps thicken up the filling so it's not too runny. If you're gluten free, feel free to sub with your favorite gluten free AP flour. In a pinch, cornstarch will work too.

🔪 Step-by-step Instructions

PREP: Preheat oven to 400˚F/205˚C. In 2 separate pots, cook lentils and quinoa according to package directions.

(1) Bring 3 quarts of water and 1 tablespoon of salt to a boil. Add peeled potatoes and cook until fork tender - about 20 minutes. When done, drain potatoes and return to a pot Mash until smooth.

Stir in butter and salt. Add in milk and stir (or use a hand mixer) until the potatoes are smooth and creamy.

(2) In a large oven-safe skillet, sauté onions in olive oil over medium heat for about 5 minutes. Add garlic and cook for another 2-3 minutes.

(3) Add mushrooms, carrots and peas and sauté for another 5 minutes.

(4) Whisk together ¼ cup of broth with the flour until there are no clumps. Add the broth/flour mixture, cooked lentils, quinoa, 1 ¼ cup of vegetable broth, parsley, salt, pepper, and paprika to the vegetable mixture and stir until well coated.

(5) Let mixture simmer, stirring a few times, until most of the broth is absorbed (8-10 minutes). Taste and adjust salt if needed.

(6) If you're not using an oven-safe skillet, transfer the lentil mixture to another baking dish. Pipe or spread the mashed potatoes on top of the lentil mixture and lightly dust with paprika.

Bake for 25 minutes, or until mashed potatoes are lightly browned on top. Remove from oven and serve warm.

💭 Expert Tips and FAQs

• Kick up the flavor of your mashed potatoes by adding roasted garlic: roasted garlic mashed potatoes are SO GOOD, especially atop this lentil shepherd's pie. To make roasted garlic, slice off the top of an entire head of garlic so the cloves are exposed. Drizzle with olive oil and salt, wrap in aluminum foil and roast at 400˚F for 45 minutes, until golden brown and fork tender. We use about 4 cloves of roasted garlic in these mashed potatoes.
• Use a piping bag: we really think that using a piping bag to add the mashed potatoes on top takes this recipe to another level. It looks amazing, but also provides lots of nooks and crannies with additional surface area that become golden brown and delicious, thus adding more flavor. Of course, it's totally not a necessary step – you can simply spread the mashed potatoes on with a spoon if preferred.
• Use a hand mixer: we find that using a hand mixer to whip up the mashed potatoes just makes life easier. No more using an impossible-to-clean masher!
• Make sure to use an oven-safe skillet: if you have a large cast iron skillet, now's the time to use it! It's perfect for sautéing the vegetables, but it's also great for baking at high temps, so you don't have to do any extra dishes. If you are using nonstick or another pan that's not oven safe, be sure to transfer the filling to a baking dish before baking in the oven.
• Wine pairing: we love to enjoy this lentil shepherd's pie with a full-bodied, rich wine like Zinfandel or Bordeaux. Of course, it's also fantastic with a Guinness if you want to stay fully Irish.

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