Lentil Mushroom Shepherd’s Pie feat. Dijon Mashed Potatoes

We’re starting to get some lasting snow and ice on the ground. That means it’s time to start cooking up what I like to call hibernation food—warm, hearty dishes to fend off the cold and build up a sturdy winter bod! (Any excuse to feast during this time of year right?)


This shepherd’s pie is a great starting point for comfort food and a generally swell vegetarian option. It can work with adding any spare vegetables you’ve got around in your fridge if you sautee them into the filling.

The real MVP here is the creamy warmth of the dijon mashed potatoes. The tang of the mustard cuts the earthy quality of the mushroom lentil filling with contrast and a buttery mouthfeel.

…I’m going to stop writing like Martha Stewart now and let you at this recipe.

Lentil Mushroom Shepherd’s Pie feat. Dijon Mashed Potatoes
Serves 4-6

For the Potatoes
4-5 medium yukon gold potatoes
2 tbsp. Dijon mustard
Milk (non-dairy OR dairy is fine)
Sea salt
Butter (optional)

For the Filling
2 c. brown lentils, cooked
1 tbsp. extra virgin olive oil
2-3 garlic cloves, finely chopped
1 yellow onion, chopped
1 package (227g) brown or white mushrooms, sliced
2 medium carrots, diced
2-3 celery stalks, diced
1 cup peas (fresh or frozen)

2-3 tbsp. soy sauce or tamari
1/3 c. red wine (optional)
1 c. vegetable stock (optional)
1 tbsp. arrowroot flour or cornstarch (optional)

1. Prepare the potatoes by quartering them and putting them in a large pot. Cover with water, salt generously. Bring to a rolling boil over medium heat and cook until fork tender. Drain the water and mash the potatoes vigorously. Stir in mustard and splash with milk, mixing to a thick, desired consistency. Add butter and salt to taste. Set aside.

2. In a large pan, sautée the garlic in the olive oil over medium heat until golden and fragrant. Add the onion and cook for a few minutes until slightly translucent. Add the mushrooms and cook until brown and slightly shrunken, stirring occasionally.

3. When the mushrooms are cooked, add the celery and carrots, stirring until slightly softened. Now it’s time to add the lentils! If using the canned variety, drain and rinse them before adding, stirring to ensure everything is evenly mixed.

4. Preheat your oven to 400 degrees. Now add the soy sauce and red wine to the lentil mixture, stirring until it has evaporated. Add your peas and stir through, fresh or frozen. Taste the mixture to check your seasonings.

5. Optional step: if you want a thicker consistency for your filling, whisk 1 tbsp. arrowroot flour or cornstarch into 1 c. vegetable stock. Pour into the pan, turning up the heat to simmer and activate. (If using arrowroot, whisk quickly!)

6. Pour the lentil mixture and spread evenly into a deep, square ovenproof dish— roughly 10 x 10. Cover the mixture with the dijon mash, spreading evenly. Bake in the oven until the potatoes are browned on top–about 20 minutes.

7. Remove from oven and let cool for about 10 minutes to let the ingredients “settle.” Serve and enjoy!


Chickpea Pepper Burgers feat. Red Cabbage Slaw

Since I’ve taken on the #AVeryVeganApril challenge, my meals have been mostly bowls of noodles (whole wheat rotini, brown rice vermicelli) with vegetables and sauce. After awhile, I started to mouth-crave something different—burgers.

They had to happen. Homemade, spicy, flavourful, sink-your-teeth-in chickpea burgers. I wasn’t going to share this recipe, but I took one bite and knew it had to be DONE.

…Okay, fine, I took like three bites to reassure myself it was as good as I thought it was. Also, these are kind of small (burgs not burgers!), so if you’re looking to feed a whole bunch of people, double the recipe.

Chickpea Pepper “Burgs” feat. Red Cabbage Slaw
Makes approximately 6 cute burgers or 3 dope double burgers

For the slaw:
2 cups red cabbage, shredded
1 cup carrot, shredded
1-2 broccoli stems, shredded
1/4-1/3 cup hulled, raw sunflower seeds
3 tbsp oil (olive, grapeseed, etc)
2 tbsp red wine vinegar
1 tsp garlic powder
1/4 tsp salt
1/2 tsp ground cumin

1. If you don’t have a mandolin or a fancy food processor, this is your biggest step.  Finely chop cabbage, carrot, and broccoli stems in a bowl. Add the sunflower seeds on top.

2. In a small separate bowl combine oil, vinegar, garlic powder, salt, and cumin. Whisk together and pour over the shredded veggies, tossing to coat. Taste and add more salt, pepper, or another splash of vinegar if the flavour is missing “zing.” Set aside to marinate. The secret ingredient is TIME.

For the burgers:
2 cups chickpeas, boiled
1/2 red pepper, seeds removed
2 garlic cloves
1 shallot, (or 2 tbsp yellow onion), chopped
1 tsp paprika
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 flax egg (1 tbsp flaxseed meal + 2½ tbsp water, stirred)
2 tbsp whole wheat flour (or bread crumbs? I didn’t have breadcrumbs. SO.)
Juice from 1 lime

For serving: whole wheat buns, avocado slices, veganaise, aioli, whatever-you-want…

1. Make your flax egg by combining water and flaxseed meal in a small dish. Set aside to “activate” for about 5 minutes.

2. In the bowl of a food processor*, combine chickpeas, pepper, garlic, and onion. Pulse until the mixture is finely diced but not smooth. Add in spices, salt, flour, and the flax egg and pulse to combine again. The mixture should keep shape fairly well but may seem a bit dry.

3. Empty bowl of food processor into another bowl and fold the lime juice in until it’s absorbed. Measure a third of a cup of the mixture for each burger, and then use your hands to form patties and leave them on a baking sheet covered in parchment paper. You should get about 6 or 7 patties.

4. Heat up a small amount of oil in a frying pan, and cook the patties over medium heat, until each side is golden brown, about 3 minutes. (They are fairly sturdy, but flip with care!)

5. To assemble, spread slices of avo on the bottom bun, plunk a patty on top. I’ve been eating these as double burgers—second patty, a few healthy spoonfuls of slaw, and then the bun. Slather mayo or queso or whatever you want (I used vegan Mexican cheese from Minimalist Baker ) on the top bun**, cap that burger!

6. NOSH!

*I made this by using my tiny handy chopper and literally grinding the elements one batch at a time. If you’re feeling determined, use a potato masher for the chickpeas and chop everything else as fine as you can!

**I realized looking at my pictures that I put this beauty together upside down. Learn from my mistakes, peeps. Also top bun sounds like the gay remake of “Top Gun” ohwaitTopGunisalreadygay.