Sweet Potato Lentil and Mushroom Pie

Eating plant-based doesn't have to be time-consuming, elaborate, or expensive, but sometimes I like to make something a little more fancy and "restaurant-like". If you have a holiday or special dinner party, try this oh so good pie. The mushroom gravy takes a bit of time to prepare but you can make it the day before and put the pie together the following day. Plus the gravy makes enough that you will have extra to use or freeze for another day.

Sweet Potato Lentil and Mushroom Pie

Sweet Potato Topping

2 large sweet potatoes (about 1 1/2 pounds)

1 tablespoon plant milk

1/8 tsp nutmeg

1/4 tsp salt (optional)

Pie Filling

1 can lentils (1 1/2 cups), drained and rinsed

1 large carrot, cut into small dice

1 cup frozen peas

1 1/2 cups mushroom gravy (recipe below)

Heat oven to 450 and bake sweet potatoes until completely soft - about 1 hour. Scoop the potato out of the skin and mash with the plant milk and nutmeg. Set aside while preparing the filling.

Place the carrots in a steamer basket and place the basket over boiling water. Steam carrots 5 minutes and then add the peas. Steam 3 more minutes and remove from the heat.

Place lentils in a bowl and lightly mash with a fork about 5 or 6 times. Add the cooked carrot and peas and combine. Add the mushroom gravy and stir to combine. Place filling in a 9 inch pie pan.

Place lentils in a bowl and lightly mash with a fork about 5 or 6 times. Add the cooked carrots, peas, mushroom gravy and stir to combine. Place filling in a 9 inch pie pan.

If you want to be fancy-schmancy you can fill a pastry bag with the mashed sweet potatoes and pipe over the top of the pie or just carefully spoon the potatoes on the top and smooth out with the back of a spoon.

Bake pie 30 minutes until lightly browned on top and filling is bubbling at the edges. Wait 10-15 minutes before cutting. Garnish with a little fresh thyme.

Mushroom Gravy

1 red or yellow onion, diced

4 cloves or garlic, minced

1 tablespoon fresh rosemary, minced (or 1 tsp dried)

1 1/2 tablespoons fresh thyme, minced (or 1 1/2 tsp dried)

3 cups shiitake mushrooms

1 1/2 cups dry red wine (such as cabernet sauvignon)

2 cups vegetable broth plus additional 1/2 cup for thickener

3 tablespoons mushroom powder*

2 1/2 tablespoons low sodium soy sauce or tamari

1 1/2 tablespoons apple cider vinegar

3 tablespoons nutritional yeast

freshly ground pepper, taste

1/4 cup flour (preferably whole grain; gluten-free is fine)

Heat a large non-stick fry pan over medium-high heat (or if no non-stick add about 1/4 cup of water to pan). Add onions and cook until they begin to soften and become translucent. Add garlic and herbs and continue to cook about 30 seconds. Add mushrooms and cook until their water has evaporated and they begin to stick to the pan. Add the wine and simmer 5 minutes until reduced by half. Add 2 cups vegetable broth, mushroom powder, soy sauce/tamari, vinegar, nutritional yeast and pepper and bring to a simmer. Reduce heat to medium-low and allow to simmer 5 more minutes. Whisk the flour into the 1/2 cup vegetable broth until smooth (or shake in a jar). Slowly add the flour mixture little by little to the mushroom mixture stirring as you go to prevent lumps. Continue to simmer 2-3 minutes. Remove from heat. Makes about 3 cups of gravy. Store in the refrigerator if not using immediately. Freezes well.

*Mustard powder can be hard to find so you can also use 1/2 oz dried mushrooms ground in a spice grinder or blender. If no grinder then just rehydrate the dried mushrooms 30 minutes in hot water, chop, and add with the other ingredients.