Lentil and Mushroom Shepherd’s Pie with Sage and Sweet Potato Top - alive magazine
Shepherd’s pie is a classic comfort food, and this plant-based version is no less so, incorporating miso and mushrooms for savoury goodness.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Skillet
- Colander
- Potato masher
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking dish
- Oven
- Stove
- Freezer
- Mixing bowl
Ingredients
- 4 Tbsp (60 mL) extra-virgin olive oil, divided
- 1 1/2 cups (350 mL) chopped onion
- 1/2 cup (125 mL) finely diced celery
- 1 cup (250 mL) Puy or French-style lentils
- 2 tsp (10 mL) miso
- 2 tsp (10 mL) tomato paste
- 1 tsp (5 mL) Worcestershire sauce
- 2 cups (500 mL) low-sodium vegetable stock
- 1/2 cup (125 mL) finely diced carrot
- 4 cups (1 L) diced mushrooms
- 1 garlic clove, peeled and crushed
- 2 tsp (10 mL) fresh thyme
- 1/4 cup (60 mL) white wine
- 1/2 tsp (2 mL) + pinch salt, divided
- 6 sweet potatoes, peeled and quartered
- 3 Tbsp (45 mL) dried sage
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