Vegan Lentil Mushroom Shepherd's Pie Recipe - Fit Bottomed Girls (2024)

I’ve talked to alot of people recently who are making a serious effort to reduce their meat consumption — or even eliminate it entirely. None of them have cited personal health as their motivation, and few have referenced the ethical aspect of going veg. Instead, the focus is on environmental impact.

And I amhere for it. Because, hey, can you think of a more important “why” than the welfare of our planet? The fires in Australia (not to mention what we’ve seen the last few years in California). The rising water levels. I can’t even start with the polar bears without crying. It all feels like too much — but adjusting the way we eat? That’s a small ask that has a big impact.

How big, you ask? According to a study in 2018, avoiding meat and dairy is the “single biggest way to reduce your impact” on the Earth. The fact that there’s strong evidence to suggest that a vegan diet might be the key to a long, healthy life? That’s kind of just plant-based gravy, baby.

What’s that you say? You don’t want to live a life where you eat nothing but smoothies and salads? Don’t worry, darlin’ — I would never suggest such a thing. Even though I do love me a smoothieand a big ass salad. No, with recipes like this Lentil Mushroom Shepherd’s Pie from the organic meal delivery company Fresh n’ Lean, you’ll chow down for dinner without missing the meat for a moment.

Lentil Mushroom Shepherd’s Pie

This is classic comfort food with a healthy vegan twist. Packed with flavorful lentil mushroom filling hidden under a layer of creamy pureed potatoes, it’s rich, cozy and satisfying — perfect for those chilly evenings.

Total time: 50 minutes

(serves 4)

INGREDIENTS

Lentil mushroom layer:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 150g brown mushrooms, diced
• 2 tbsp tamari or soy sauce
• ¼ tsp chili powder
• ½ tsp brown sugar
• 400g (2 cups) brown or green lentils, canned or cooked
• 1 tbsp tomato paste
• ¼ cup veggie stock

Potato layer:

• 800g potatoes (between 1.5 and 2 pounds), peeled and cut
• 3 tbsp plant milk
• 2 tbsp olive oil or vegan butter
• ¼ tsp nutmeg
• Salt and pepper to taste

For serving: freshly chopped parsley

DIRECTIONS

1. Boil the potatoes for 12-15 minutes or until fork tender. Drain, add plant milk, olive oil or vegan butter, nutmeg, salt and pepper and using a hand (immersion) blender or a potato masher, puree until smooth and creamy. Set aside.
2. Heat olive oil in a large deep skillet. Add onions, garlic, carrots and celery. Cook for about 5 minutes, stirring occasionally.
3. Add mushrooms, tamari or soy sauce, brown sugar and chili. Cook for 8-10 minutes or until all liquid released by mushrooms evaporates.
4. Add lentils, tomato paste and veggie stock. Stir well, bring to a simmer and cook for 5 minutes or until all excess liquid evaporates.
5. Preheat oven to 200C (392F). Transfer lentil mushroom filling to a baking dish (8×8 inch or comparable). Top with mashed potatoes, gently spread the puree with a spoon.
6. Bake for 15 minutes, then broil for 5 minutes or until you have a golden brown crust on top.
7. Decorate with freshly chopped parsley and enjoy!

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What steps, if any, are you taking toward a more plant-based lifestyle?If you’re looking for some simple swaps, start here!—Kristen