I have a mushroom miso pasta bake recipe that I adore. The umami flavors of both mushrooms and miso simply work together. Mushroom shepherds pie is a family favorite and one day it just clicked – I have to give it a miso makeover! Try my miso mushroom lentil shepherd’s pie for a new spin on the classic.
I added lentils to my family’s mushroom sheperds pie recipe because I wanted this recipe to have more protein. Sometimes recipes that are all vegetable (like mushrooms and potato) leave me feeling hungry!
How do you like your mashed potatoes? I have grown to love dirty mashed potatoes, so I always leave the skins on when I boil and mash. It reduces food waste, and addes nutrients to my food!
The chunky mushroom lentil filling totaly hides the skin pieces in the mashed potatoes making this is a perfect recipe to give dirty mashed potatoes a try if you are not sure about the idea.
Variations to the Miso Mushroom Lentil Shepherd’s Pie recipe:
- Not a fan of mushrooms? You could try this recipe with lot other types of vegetables. Think carrots, celery, and peas or cauliflower and spinach. Lots of options to try!
- Type of lentils: I used brown (or green) lentils because they are easy to find and inexpensive. You could also try puy or black lentils. I would not recommend red lentils because they are much softer in texture.
- Type of Cheese: I have tried substituting store-brand swiss and found the flavor was severly lacking. If you can’t find Gruyere, opt for something quality such as Jarlsberg, Emmentaler, or even a quality sharp white cheddar.
- 1 lb russet potato, cubed
- 1 bay leaf
- ⅓ cup brown lentils, rinsed and drained
- 1 TBS butter
- 1 small onion, diced
- 8 oz baby bella mushrooms, sliced
- 2 garlic cloves, minced
- ½ tsp dried thyme
- ¼ tsp black pepper
- 2 TBS red miso (or other miso)
- ¾ cup vegetable broth
- 4 oz shredded gruyere cheese
- 2 TBS milk of choice (I used soymilk)
- ¼ tsp salt
- 1 egg
- Preheat oven to 375 F.
- Cover potatoes with water and bring to a boil. Simmer until tender. Drain if necessary and mash.
- Meanwhile combine lentils and bay leaf. Cover with water and bring to a boil. Simmer for 15 minutes, or until lentils are tender. Drain and remove bay leaf.
- Meanwhile saute onions in butter until softened, 3-5 minutes. Add mushrooms and cook until the mushrooms liquid has evaporated. Stir in garlic, thyme and black pepper. Saute 1 more minute. Stir in miso, vegetable broth, 1 oz of shredded gruyere, and cooked drained lentils, stirring to combine.
- Transfer the mushroom mixture to an oven safe dish (or keep it in your cast iron skillet).
- Mix milk, salt and egg into the mashed potatoes. Spoon the mashed potatoes over the mushroom mixture, spreading it out evenly. Top with remaining cheese and bake in the preheated oven for 35 minutes, or until the cheese is melted and starting to brown.
- Let the pie cool for at least 10 minutes before serving.
