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April 1, 2016

Lentil-Mushroom Shepherd’s Pie

Lentil Mushroom Shepherd's Pie Recipe - ShopRite Potluck Blog

Shepherd’s Pie isn’t just for meat lovers anymore! Our Lentil Mushroom Shepherd’s Pie recipe makes use of hearty Portobello mushrooms that will leave even the carnivores in your family impressed.


 

Lentil-Mushroom Shepherd’s Pie

Prep time: 25 minutes | Cook time: 1 hour*

Ingredients:

  • 1 1/2 lbs. Yukon gold potatoes, cut into 2-inch cubes (3 medium potatoes)
  • 1/2 cup ShopRite Light Sour Cream
  • 1/4 cup ShopRite 1% Milk
  • 1 tbsp. no-salt-added garlic and herb seasoning
  • 3 tbsp. ShopRite Imported Olive Oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 (6-oz.) pkgs. ShopRite Portobella Mushroom Caps, cleaned and coarsely chopped
  • 2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
  • 1 cup frozen ShopRite Peas & Carrots
  • 2 cups cooked brown lentils
  • 1/4 cup low-sodium vegetable broth or dry white wine
  • 2 tbsp. chia seeds

 

  1. Preheat oven to 375°F. Coat a 2 1/2- to 3-quart baking dish with nonstick cooking spray; set aside. Place potatoes in a large pot; add enough water to cover. Bring to boiling; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes; place in a medium bowl. Using a potato masher, mash potatoes to desired consistency. Stir in sour cream, milk, seasoning, and pepper to taste; mix well. Cover; set aside.
  2. Meanwhile, in a large skillet heat oil over medium-high heat until hot. Add onion and garlic; sauté 2 minutes. Add mushrooms and thyme; sauté 5 minutes or until mushrooms are tender. Stir in peas and carrots; cook 1 minute. Stir in lentils, broth and chia seeds; mix well. Remove from heat.
  3. Spoon mushroom mixture into baking dish. Top evenly with potato mixture. Bake 35 to 45 minutes or until heated through and top is golden. Let stand 5 minutes before serving.

 

Serves 8

Per serving: 236 calories, 8g fat, 2g saturated fat, 5mg cholesterol, 66mg sodium, 33g carbohydrate, 7g fiber, 9g protein

 

*5 minutes stand time extra

†To make this recipe vegan, substitute 1 (10-ounce) package of silken tofu (puréed) for the sour cream and milk.

Make it a meal: Serve with a mixed greens salad.