Vegetarian

Lentil/Mushroom Vegan Shepard's Pie is for Dinner.

Lentil/Mushroom Vegan Shepard's Pie takes several minutes to prepare.

Lentil/Mushroom Vegan Shepard's Pie takes several minutes to cook.

Lentil/Mushroom Vegan Shepard's Pie makes 4 servings.

The ingredients for Lentil/Mushroom Vegan Shepard's Pie are:

8 large or 10 medium potatoes
2 tablespoons nonhydrogenated margarine*
1/2 cup rice milk
Salt to taste
2 tablespoons olive oil*
1 large onion, finely chopped
2 cloves garlic, minced
6 ounces cremini or baby bella mushrooms
Two 15-ounce cans lentils, lightly drained but not rinsed (or about 3 1/2 cups cooked lentils with a little of their cooking liquid)
2 tablespoons dry red wine, optional
1 to 2 tablespoon reduced-sodium soy sauce or Bragg?s liquid aminos*
2 teaspoons seasoning blend (such as Spike or Mrs. Dash)
1/2 teaspoon dried thyme
Freshly ground pepper to taste
3 tablespoons cornstarch or arrowroot
8 to 10 ounces baby spinach or arugula leaves
1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed)

Here is how you make Lentil/Mushroom Vegan Shepard's Pie:

Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl. Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees. While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and saut? over medium heat until translucent. Add the garlic and mushrooms and continue to saut? until the onion is golden. Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture. Add the spinach, a little at a time, cooking just until it?s all wilted down. Remove from the heat; taste to adjust seasonings to your liking. Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.Serving Size: I make it 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user REENWAD.

The nutritional information for Lentil/Mushroom Vegan Shepard's Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 659.8

• Total Fat: 13.3 g
• Cholesterol: 0.0 mg
• Sodium: 530.6 mg
• Total Carbs: 112.1 g
• Dietary Fiber: 27.0 g
• Protein: 27.9 g

The dietary needs meet for Lentil/Mushroom Vegan Shepard's Pie is Vegan