Beer Braised Mushroom and Lentil Shepherd's Pie

Beer Braised Mushroom and Lentil Shepherd's Pie

Serves 4 30 minute prep time By on

A vegan twist on Irish stew has three topping options. If you have vegan puff pastry or filo pastry dough in your freezer they are staff favorites. If you’re looking for a gluten-free option, try mashed potatoes for a version that resembles shepherd’s pie.

Ingredients

  • 1 Tbsp olive oil
  • 2 onions, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 portobello mushrooms, stems removed cut in 2 inch squares
  • 1 lbs mushrooms (any kind)
  • 1 Tbsp tomato paste
  • 1½ cups cups stout beer (don’t worry—the alcohol will cook off)
  • 1½ cups vegetable broth
  • 2 bay leaves
  • Salt and pepper
  • 2 tsp vegan Worcestershire sauce
  • 1 cup green lentils, rinsed and drained
  • 2 Tbsp cornstarch
  • 1 cup frozen peas
  • Olive oil, as needed
  • Crust Ingredients :
  • 1 (8 oz) vegan puff pastry OR
  • 4-6 sheets vegan filo pastry dough OR
  • 2 cups mashed potatoes

Preparation

  • Preheat oven to 425°F.

  • In a Dutch oven, sauté onion, carrots and celery in olive oil for 10 to 15 minutes or until tender. Add all mushrooms to pot and sauté for 8 to 10 minutes or until browned. If there is lots of liquid accumulated continue to cook until most liquid is gone.

  • Stir in tomato paste.

  • Add in stout, broth, bay leaves, salt, pepper, Worcestershire and lentils.

  • Bring to a boil. Lower to a simmer, cover and cook for 35 minutes or until lentils are soft.

  • If stew has lots of excess liquid: Combine cornstarch with ¼ cup cold water. Stir until smooth. Add in a small amount of cornstarch to stew at a time to thicken stew. You may not need to use the full amount.

  • Stir in peas. Remove bay leaves.

  • Top stew with chosen crust.

  • Bake for 20 to 25 minutes or until crust is golden brown.

  • Crust

    Puff pastry: prepare according to directions. Drape over casserole, pressing down on edges to secure and trim excess.  Once in place, brush with olive oil.

    Filo pastry dough: On your work station, lay one layer of filo down, bush with oil and repeat. (You’ll be creating a multi-layered pastry). Drape over casserole, pressing down on edges to secure, trim excess. Brush with oil.

    Mashed potatoes: Top stew with mashed potatoes.

    Don’t have a Dutch oven? Sauté ingredients in a large pot, and then pour into a casserole dish to bake.

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