• Vegan Strong

Mushroom Shepherd’s Pie


by Dani Taylor



Filling Ingredients:

  • 1/2 ounces dried mushrooms

  • 1 1/2 pounds fresh mushrooms, trimmed

  • 1 tablespoon olive oil

  • 2 carrots, peeled and chopped

  • 2 stalks celery, chopped

  • 1 onion, peeled and chopped

  • 1 bunch Swiss chard (or other greens), stems and leaves chopped and separated

  • 2 cloves garlic, peeled and minced

  • 1 cup cooked lentils

  • 1 teaspoon fresh thyme leaves

  • Salt and pepper, to taste

  • 2 tablespoons cornstarch

Mashed Potato Ingredients:

  • 1 medium russet potato, peeled and cut into 2-inch chunks

  • 1/2 head cauliflower, cut into florets

  • 6 cloves garlic, peeled

  • 1 tablespoon olive oil

  • 8 ounces silken tofu, drained

  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F.

  2. Put the potatoes and cauliflower in a pot of salted water and bring to a boil. Cook until fully tender, 15–20 minutes. Drain and return to the pan and let cool slightly.

  3. Meanwhile, put the garlic and olive oil in a small baking dish or foil packet and bake until golden, about 30 minutes.

  4. Mash the roasted garlic and olive oil with one chunk of the potato, then run all of the potatoes, cauliflower and tofu through a ricer, if you have one, or pulse it all in a food processor until smooth. Season to taste with salt and pepper and set aside.

  5. Put dried mushrooms in a large separate bowl and cover with 2 cups boiling water; set aside.

  6. Separate the stems and caps of the fresh mushrooms; mince the stems and chop the caps.

  7. Heat a large frying pan over medium-high heat. Add olive oil and fresh mushrooms. Cook, stirring frequently until they’ve released their liquid and that liquid has cooked off, about 10 minutes.

  8. While the fresh mushrooms cook, lift the dried mushrooms from their soaking liquid, squeeze to drain then mince. Reserve the soaking liquid.

  9. Add carrots, celery, onion and chard stalks.

  10. Cook, stirring, until the onions are translucent, about 5 minutes. Add garlic and minced, dried mushrooms; stir to combine.

  11. Add the chard leaves and cook, stirring, until wilted, about 2 minutes. Add the mushroom soaking liquid and lentils, bring to a simmer and remove from the heat.

  12. Stir in thyme. Season to taste with salt and pepper.

  13. Whisk the cornstarch in a small bowl with a bit of cold water to create a smooth paste. Whisk in about 1/2 cup (120ml) of the liquid from the mushroom mixture to create a slurry. Stir the slurry into the mushroom mixture.

  14. Transfer mushroom mixture into a baking dish (a 9-by-13 pan works well); top with the mashed potatoes. Bake until the mushroom mixture bubbles along the edges and the potatoes are golden brown, about 35 minutes. Let cool 10–15 minutes before scooping to serve.


Makes 6 servings.

Nutrition facts per serving: 229 calories, 35g carbohydrates, 7g fat, 18g protein.