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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 savoury goodness. Its crowning glory is the 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.



    This recipe makes a large quantity. Because it is so freezer friendly, you can easily split this between two smaller casserole dishes and pop one in the freezer for another time.


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


      Serves 9
      • 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


      Per serving:

      • calories208
      • protein5 g
      • total fat7 g
        • sat. fat1 g
      • total carbohydrates33 g
        • sugars3 g
        • fibre6 g
      • sodium235 mg




      In large skillet, sauté onion and celery in 2 Tbsp (30 mL) olive oil on medium heat until soft, about 3 to 5 minutes. Add lentils and stir to incorporate. Increase heat and 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.


      Meanwhile, in separate pan, sauté mushrooms on high heat in 1 Tbsp (15 mL) 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.


      Deglaze pan by adding wine and scraping up any brown bits from the bottom of pan. Add mushroom mixture to lentils with 1/4 tsp (1 mL) salt and stir well to incorporate. Spoon lentil mushroom mixture into bottom of 9 x 14 in (23 x 35 cm) casserole dish.


      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 (15 mL) olive oil, 1/4 tsp (1 mL) 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.


      Bake at 350 F (180 C) for 30 minutes.



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