Lentil Mushroom Shepherd’s Pie
If you have decided to go vegetarian you may have begun the hunt, searching for recipes for your vegetarian-friendly lifestyle. There are so many vegetarian ideas and creative vegetable dishes you can discover! In this recipe the lentils act as that meat replacement. This Lentil Mushroom Shepherd’s Pie is a great example of one of those creative vegetable dishes and creative vegetarian recipes.
Preheat oven to 375 degrees. Coat a 3 quart baking dish with nonstick cooking spray or coconut oil. Set aside.
Place potatoes in a large pot; add water to cover and bring to a boil. Cook for 10 to 15 minutes or until potatoes are tender. Drain potatoes; place in a bowl and mash with a potato masher until you achieve desired consistency.
Stir in Greek yogurt, Italian seasoning, oregano, garlic powder, milk, salt and pepper. Mix well, cover and set aside.
Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté for two minutes. Add mushrooms, thyme, carrots and green beans. Continue to sauté until mushrooms are tender (about 5 min). Add peas; cook for another minute. Stir in lentils, broth, Chia seeds; mix well. Remove from heat.
Spoon the mushroom mixture into prepared baking dish. Top evenly with potato mixture. For final layer add Eatnuts.com Chopped Pecans. Bake for 35-45 minutes or until heated through and top turns golden. Allow to stand for 5 minutes before serving.
You can hardly tell that this Lentil Mushroom Shepherd’s Pie is meatless. The lentils combined with mushrooms give it a meat-like texture. This is a very grounding and delicious meal that leaves you feeling very satisfied, and the many earthy seasonings and flavors give you a great sense of well-being.Healthy Recipes, High Fiber Recipes, Breakfast Recipes, Main Course Recipes, Pecan Recipes, Side Dish Recipes, Vegan Recipes
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