The weekend has started rainy. There would be a lovely Christmas market nearby, but maybe it's better to leave it for tomorrow, in case the weather improves. I need to buy a couple of Christmas presents for the children in the family, so I might just be brave and head for the shops. I know it will be crowded, but it probably doesn't get any better towards the holidays.
I haven't made a vegan shepherd's pie for quite a while, but somehow it belongs to this season. I might make one for the Christmas table too, but haven't decided that yet. The only twist here from my usual lentil shepherd's pie was using portobello mushrooms. They added a really nice earthiness to the dish and I can only recommend this combination. The filling really doesn't look too appetising, but I promise you, it was tasty. So here comes my recipe.
Mushroom and lentil shepherd's pie
700 g potatoes
2 large onions
3 garlic cloves
3 portobello mushrooms
½ cup green lentils
½ cup red lentils
2 tbsp vegetable oil
2 tbsp vegetable stock powder
2 bay leaves
1 tbsp yeast flakes
Salt to taste
Ground black pepper to taste
Peel and cook the potatoes. Mash them, add some vegan butter and salt and set to side.
Cook the green lentils separately in water until they are done. Towards the end, add also the red lentils to the mix. Drain and set to side.
In the meanwhile, chop the onion, garlic, carrots and mushrooms. Start slowcooking the onion in vegetable oil in a pan under lid until it becomes soft and slightly browned. Stir occasionally. Then add the minced garlic and carrots to the pan and cook a while more. Then also add the chopped mushrooms and cook until they are done.
Add the lentils to the mix and season. Place the mushroom and lentil mix in an oven dish and cover it with the potato mash. Make some fork markings on top and bake at 180 for about 1 hour.
When the mash is nicely golden brown and crispy at places, serve the pie with a side salad and enjoy!
Have a great weekend!