Sensational Veggie Irish Shepherd’s Pie with Whipped Potato Topping

Allergens

Dairy (milk, butter)

Ingredients

• 1.5 lbs button mushrooms
• 1 cup green lentils
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 5 large russet potatoes, peeled and cubed
• 1/2 cup milk or cream
• 4 tbsp unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine lentils with vegetable broth. Bring to a boil, reduce heat and simmer until tender, about 20 25 minutes. Drain and set aside.
3. Meanwhile, in a large skillet, sauté mushrooms over medium heat until they release their liquid. Cook until golden brown. Remove from skillet and set aside.
4. In the same skillet, add onion, carrots, and celery, cooking until softened. Add garlic, cook for another minute, then stir in tomato paste, thyme, rosemary, salt, and pepper. Cook for 2 minutes more.
5. Combine sautéed vegetables with cooked mushrooms and lentils in a large mixing bowl. Adjust seasonings to taste.
6. In a large pot, boil potatoes until fork tender. Drain and return to pot. Add milk, butter, salt, and pepper, and mash until fluffy.
7. In a baking dish, spread the vegetable mixture evenly, then top with the whipped potatoes. Bake for 20 25 minutes, until heated through and golden on top.
8. Remove from oven and let rest for 5 minutes before serving.

Chef’s Insight

For added richness and flavor, consider adding a splash of Worcestershire sauce or soy sauce to the vegetable mixture.

Notes

Serve with a side of steamed or sautéed green beans or broccoli for a well-rounded meal.