Slow Cooker Mushroom Lentil Shepherd's Pie
D J
over 1 year ago
This hearty vegetarian shepherd's pie is made with lentils and mushrooms in a savory gravy topped with creamy mashed potatoes. It's the perfect comfort food for a cold winter night.
Cooking Time
6-8 hours on low or 3-4 hours on high in a slow cooker, plus 25-30 minutes in the oven
Serving Size
6
Nutrition Per Serving
Cal
350
Protein
15g
Fat
5g
Sat Fat
1g
Carbs
65g
Chole
0mg
Fiber
15g
Sugar
8g
Sodium
600mg
Ingredients
- 1 cup dried green lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 4 cups mashed potatoes
Instructions
- In a slow cooker, combine the lentils, onion, garlic, mushrooms, carrots, celery, thyme, rosemary, paprika, salt, pepper, vegetable broth, and tomato paste.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the lentils are tender and the vegetables are cooked through.
- Preheat the oven to 375°F.
- Transfer the lentil mixture to a 9x13 inch baking dish.
- Spread the mashed potatoes over the top of the lentil mixture.
- Bake for 25-30 minutes, until the mashed potatoes are golden brown and the filling is hot and bubbly.
- Serve hot and enjoy!
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