Name: Vegan Shepherd’s Pie with Polenta and Lentils
Prep time: 40 min
Total time: 1 h 15 min
Ingredients: 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; 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)

Prep-time: 40 minutes / Ready In: 1 hour 15 minutes
Makes one 9x13-inch casserole
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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.

By Darshana Thacker, Nov 9, 2020

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

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.
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.
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.
Spread mixture evenly into a 9x13-inch baking dish. Top with a smooth layer of polenta.
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.

tags:

thanksgiving

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Leslie4 months ago

This recipe is delicious. As I was making it, I wasn’t sure if it would turn out. I was afraid it would be pasty and dry. Wow, was I wrong! The polenta crust was crispy on top and creamy in the middle and the filling was hearty and just right. I will add this to my regular recipe list.