Seasonal RECIPE

Mushroom Shepherd's Pie

By Alexandra Daum

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Recipe Ingredients

Olive oil Mushrooms Yellow onion Garlic Rosemary Sage Sea salt Black pepper Smoked paprika Cayenne pepper Red wine Vegetable broth Brown lentils Arrowroot powder Hokkaido pumpkin Potatoes

Cook the mushrooms, the follow with the onions, garlic, and herbs.

Add the wine and broth, then bring to a boil.

Add the lentils and simmer until cooked, about 20 minutes.

While the filling is going, cook the pumpkin and potato topping. Puree and set aside.

Once the filling is cooked, thicken and then season to taste.

Add the pumpkin topping and then bake until bubbling. Serve hot.

Make this now!

You can make this comforting vegan mushroom shepherd's pie for supper tonight! Be sure to check the full recipe link for substitutions, tips, and storage instructions.

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