Mushroom and Lentil Shepherds Pie

This Mushroom and Lentil Shepherds Pie is a cozy and satisfying dish perfect for Veganuary. Loaded with savory mushrooms, protein-packed lentils, and topped with creamy mashed potatoes, this pie is a comforting treat for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup dry lentils
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes
• Chopped parsley for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Warm up the olive oil in a big pan over medium-low heat

Dice the onion, carrots, celery, and garlic and add them

Cook the vegetables until they get soft

Add the mushroom slices and stir them in

Cook until the mushrooms give off their juices

To the pan, add the tomato paste, thyme, rosemary, salt, and pepper

Also add the dry lentils

Let it cook on low heat for 20 to 25 minutes, or until the lentils are soft and the mixture has thickened

Put the lentil mixture in a baking dish

Cover the lentil mixture with mashed potatoes

Bake the mashed potatoes for 20 to 25 minutes, or until they are just beginning to turn golden

Add chopped parsley on top and serve hot