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  • Prep-time: / Ready In:
  • Makes one 9x13-inch casserole

With a mouthwatering mushroom and lentil filling and a browned polenta topping, this rustic shepherd’s pie is sure to satisfy. It’s gluten-free as long as you use gluten-free oat flour. 

Ingredients

POLENTA TOPPING
  • 4 cups vegetable stock
  • 2 cups unsweetened, unflavored plant-based milk
  • 2 cups dry polenta
  • 2 tablespoons nutritional yeast
  • 2 teaspoons sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon freshly ground black pepper
Filling
  • 1 lb. mushrooms, thinly sliced (about 7 cups)
  • 1 medium onion, diced (2 cups)
  • 1 red bell pepper, diced (1 cup)
  • 12 cloves garlic, minced 
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1½ cups vegetable stock
  • ¼ cup oat flour
  • 2 (15-ounce) cans brown lentils, rinsed and drained (3 cups)
  • 1 (16-ounce) bag of frozen mixed vegetables
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh parsley (plus more for garnish)
  • Sea salt and freshly ground black pepper, to taste
  • Hot sauce (optional)

Instructions

  1. For topping, in a large saucepan combine vegetable stock and milk. Bring to boiling over medium-high. In a medium bowl mix polenta, nutritional yeast, salt, baking soda, and black pepper. Slowly add polenta mixture to saucepan, whisking constantly to break up any clumps. Reduce heat; simmer, stirring frequently for 20 minutes or until all liquid is absorbed and polenta is creamy.
  2. For filling, in a separate saucepan combine mushrooms, onion, bell pepper, and garlic. Cook over medium-low, stirring occasionally, until the liquid released by the mushrooms has cooked off, about 10 to 15 minutes. Add bay leaves, oregano, thyme, and 1½ cups vegetable stock. Cook over medium-low 20 minutes. Remove bay leaves. Using an immersion blender, pulse to break mushrooms into smaller pieces.
  3. In a small bowl, whisk together oat flour and ¼ cup of water; add to mushroom mixture. Add lentils, frozen vegetables, vinegar, parsley, and salt and pepper. Mix well. Cook until mixture thickens.
  4. Spread mixture evenly into a 9x13-inch baking dish. Top with a smooth layer of polenta.
  5. Bake at 350°F for 25 to 30 minutes, or until polenta begins to turn golden brown. Garnish with parsley. Serve with hot sauce, if desired.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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