Lentil and Mushroom Shepherd’s Pie

What you’ll need:

  • 8 Large or 10 medium potatoes (russet, blue or red skinned potatoes)
  • 2 Tbsp Butter
  • 1/2C milk (Raw milk, coconut milk or almond milk are better options)
  • Salt to taste
  • 2 Tbsp olive oil
  • 1 Large onion
  • 2 Cloves garlic, minced
  • 6oz cremini or baby bella mushrooms, sliced
  • Two 15oz cans lentils, lightly drained
  • 2 Tbsp dry red wine, optional
  • 1 to 2 Tbsp liquid aminos, or coconut aminos
  • 2 to 3 tsp all-purpose seasoning blend
  • 1/2 tsp dried thyme
  • 3 Tbsp arrowroot powder
  • 8-10 oz baby spinach or arugula leaves

How you make it:

  1. Peel and dice potatoes. Place in large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
  2. Stir the butter into the potatoes until melted, then add the milk, and mash until fluffy. Season with salt, cover and set aside until needed.
  3. Preheat oven to 400 degrees.
  4. While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and saute over medium heat until translucent. Add the garlic and mushrooms and continue to saute until the onion is golden.
  5. add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, aminos, seasoning blend, thyme and pepper. Cook gently for 5 minutes. Combine the arrowroot powder with just enough water to dissolve in a small container. Stir into lentil mixture.
  6. Add the spinach, a little at a time, cooking just until it’s all wilted down. remove from the heat; taste to adjust seasonings to your liking.
  7. Lightly oil a 2-quart casserole dish, or two deep-dish pie plates. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
  8. Bake for 30-35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.