Lentil and Mushroom Shepherd’s Pie with Sage and Sweet Potato Top

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.

Lentil and Mushroom Shepherd’s Pie with Sage and Sweet Potato Top

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Servings

9 people

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Ingredients

• 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

Ingredients 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

Servings 9 people Print Recipe

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake at 350 F for 30 minutes.

Recipe Notes

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